Roasted Eggplant and Tomato Pasta with Stilton
Indulge in the bold and comforting flavors of this Roasted Eggplant and Tomato Pasta with Stilton, a dish that marries hearty roasted vegetables with creamy, tangy cheese. Perfectly caramelized eggplant and cherry tomatoes are seasoned with oregano and basil, then tossed with al dente pasta and sautéed garlic for a wholesome base. The pièce de résistance is crumbled Stilton cheese, which melts into the dish, creating a luxuriously creamy sauce with a distinctive savory depth. Quick enough for a weeknight dinner yet elegant enough for entertaining, this recipe celebrates the beauty of simple ingredients elevated with expert preparation. Serve it warm, topped with fresh parsley, for a restaurant-worthy meal bursting with Mediterranean flair.
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Recipe Information
Ingredients
- 1 medium Eggplant
- 2 cups Cherry tomatoes
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 3 cloves Garlic
- 12 ounces Pasta (penne, spaghetti, or fusilli)
- 4 ounces Stilton cheese
- 0.5 cup Reserved pasta water
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 425°F (220°C).
Dice the eggplant into 1-inch cubes and place them on a baking sheet.
Add the cherry tomatoes to the same baking sheet.
Drizzle the eggplant and tomatoes with 2 tablespoons of olive oil and sprinkle with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, dried oregano, and dried basil. Toss to coat evenly.
Roast the vegetables in the preheated oven for 25-30 minutes, stirring halfway through, until the eggplant is tender and the tomatoes are slightly caramelized.
While the vegetables are roasting, bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
In a small pan, heat the remaining 1 tablespoon of olive oil over medium heat. Mince the garlic cloves and sauté them until fragrant, about 1-2 minutes. Set aside.
Once the roasted vegetables are done, transfer them to a large mixing bowl. Add in the cooked pasta, the sautéed garlic, and the reserved pasta water. Toss to combine.
Crumble the Stilton cheese over the pasta and gently fold it in until it begins to melt and coat the ingredients.
Taste the pasta and adjust the seasoning with additional salt and pepper if needed.
Serve warm, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
1560 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.4 g | 107% | |
| Saturated Fat | 31.4 g | 157% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 3876 mg | 169% | |
| Total Carbohydrate | 150.7 g | 55% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 29.1 g | ||
| Protein | 55.1 g | 110% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 749 mg | 58% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 2187 mg | 47% | |
*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.
