Penne with Eggplant Puree Recipe
Transform simple ingredients into a luxurious weeknight dinner with this Penne with Eggplant Puree recipe, a Mediterranean-inspired dish that’s both comforting and refined. Tender roasted eggplant is blended with olive oil, garlic, fresh basil, and a touch of lemon for a velvety, flavor-packed puree that clings perfectly to al dente penne pasta. Infused with the earthy richness of roasted vegetables and elevated by the savory kick of grated Parmesan, this dish balances creamy textures with vibrant, aromatic notes. Ready in under an hour and ideal for a vegetarian main course, this recipe pairs beautifully with a crisp green salad or crusty bread. Perfect for pasta lovers seeking a healthy yet indulgent meal, this dish is a must-try!
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Recipe Information
Ingredients
- 400 grams Penne pasta
- 2 medium Eggplant
- 3 tablespoons Olive oil
- 3 large Garlic cloves
- 10 grams Fresh basil leaves
- 50 grams Parmesan cheese (grated)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Crushed red pepper flakes (optional)
- 1 tablespoon Lemon juice
- as needed Water for boiling pasta
Instructions
Preheat your oven to 200°C (400°F).
Slice the eggplants in half lengthwise and place them cut-side down on a baking sheet lined with parchment paper.
Drizzle 1 tablespoon of olive oil over the eggplants, then roast them in the preheated oven for 30-35 minutes, or until the flesh is soft and the skin is wrinkled.
While the eggplant is roasting, bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente. Reserve ½ cup of pasta water, then drain the pasta and set it aside.
Once the eggplants are roasted, let them cool slightly. Scoop out the flesh and discard the skins.
In a blender or food processor, combine the roasted eggplant flesh, peeled garlic cloves, 2 tablespoons of olive oil, fresh basil leaves, grated parmesan cheese, salt, black pepper, crushed red pepper flakes (if using), and lemon juice. Blend until smooth, adjusting the seasoning if necessary.
In a large skillet over medium heat, combine the eggplant puree with the reserved pasta water, stirring to create a creamy sauce.
Add the cooked penne to the skillet and toss until the pasta is evenly coated in the eggplant puree.
Serve immediately, garnished with additional parmesan cheese and fresh basil leaves, if desired.
Nutrition Facts
Calories |
2303 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.1 g | 83% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 4288 mg | 186% | |
| Total Carbohydrate | 361.2 g | 131% | |
| Dietary Fiber | 45.4 g | 162% | |
| Total Sugars | 35.1 g | ||
| Protein | 80.5 g | 161% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 695 mg | 53% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 3255 mg | 69% | |
*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.
