Eggplant Roasted Red Pepper and Brie Pasta
Indulge in the creamy, flavor-packed delight of Eggplant Roasted Red Pepper and Brie Pasta—a sophisticated yet approachable dish perfect for any weeknight dinner or special occasion. This recipe combines the earthy richness of roasted eggplant, the smoky sweetness of roasted red peppers, and the luxurious melt of brie cheese to create a velvety sauce that clings perfectly to pasta like penne or fettuccine. Infused with garlic, fresh basil, and a touch of Parmesan, this dish balances bold Mediterranean-inspired flavors with creamy decadence. Ready in just 45 minutes, this one-skillet, vegetarian-friendly pasta delivers restaurant-quality results with surprisingly simple preparation. Perfectly comforting and effortlessly elegant, it’s a pasta dish destined to impress!
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Recipe Information
Ingredients
- 12 oz Pasta (such as penne or fettuccine)
- 1 medium Eggplant
- 2 whole Roasted red peppers (jarred or homemade)
- 6 oz Brie cheese
- 3 tbsp Olive oil
- 3 large Garlic cloves
- 0.5 cup Heavy cream
- 0.25 cup Parmesan cheese (grated)
- 0.25 cup Fresh basil leaves
- 1 tsp Salt
- 0.5 tsp Black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
Preheat your oven to 400°F (200°C).
Dice the eggplant into 1/2-inch cubes and place them on a baking sheet. Drizzle with 2 tablespoons of olive oil and sprinkle with a pinch of salt. Toss to coat evenly and roast for 20 minutes, stirring halfway through, until golden and tender.
While the eggplant is roasting, slice the roasted red peppers into thin strips and set aside.
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Mince the garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Add the roasted eggplant and roasted red pepper strips to the skillet. Stir to combine and cook for 2-3 minutes.
Reduce the heat to low and pour in the heavy cream. Stir gently and let it warm through, about 2 minutes.
Cut the brie into small pieces, removing the rind if desired, and add to the skillet. Stir continuously until the brie melts into the sauce.
Add the cooked pasta to the skillet, tossing to coat evenly. If the sauce is too thick, add some of the reserved pasta water a little at a time until the desired consistency is reached.
Stir in the grated Parmesan cheese, fresh basil leaves (chopped or torn), and season with salt and black pepper to taste.
Serve immediately, garnished with additional Parmesan and basil if desired.
Nutrition Facts
Calories |
2346 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.6 g | 192% | |
| Saturated Fat | 70.9 g | 355% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 326 mg | 109% | |
| Sodium | 5260 mg | 229% | |
| Total Carbohydrate | 163.9 g | 60% | |
| Dietary Fiber | 29.8 g | 106% | |
| Total Sugars | 35.4 g | ||
| Protein | 87.5 g | 175% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 1121 mg | 86% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 2450 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
