Savor the rich, velvety texture of this Aubergine Cream Pasta. Roast tender aubergines until golden and caramelized for deep, smoky flavor. Blend them into a creamy sauce with garlic, herbs, and a splash of cream. Toss with your favorite pasta to coat every strand in luscious goodness. Serve as a cozy weeknight meal or an impressive dish for guests craving Mediterranean comfort. Check out my Aubergine Bolognaise recipe if you want a tomato based sauce containing ground meat.

Aubergine Cream Pasta in a serving bowl.

Try more of my aubergine (eggplant) recipes, like my Aubergine and Chicken Pasta and Roasted Sweet Potato and Aubergine Salad with Tahini Dressing. In the mood for meatballs? Check out my Meatball Salad for a lighter option, and my Coconut Curry Meatballs for a comforting punch of flavors!

Jump to:

Ingredients
How to make Aubergine Cream Pasta
Substitutions
Storage
Recipe

Ingredients

Find below the ingredients to make my Aubergine Cream Pasta recipe.

Aubergine (Eggplant)
Garlic
Onion
Salt
Dry Oregano
Heavy Cream
Pasta Water
Grated Romano Cheese
Pasta
Fresh Parsley (optional topping)

See recipe card for quantities.

How to make Aubergine Cream Pasta

Preheat your oven to 425F (400F for convection) and line a tray with parchment paper.

Someone placing cubes of aubergine on a baking tray.

Cut the leafy end of the aubergine and cut the rest of the aubergine into 1-inch cubes. Peel the onions and cut it into 6 wedges. Place them with the cubed aubergines on the prepared tray.

Someone cutting the top off of a garlic bulb.

Cut the top off of the entire garlic head, just enough to expose the bulbs. Remove any excess or loose outer skin layers by gently rubbing with your fingers. Place the bulb on the tray.

Someone drizzling olive oil on a tray of cubed vegetables.

Generously salt the cubes of aubergine to help extract the bitterness while roasting. Drizzle everything on the tray with olive oil. Place the tray in the preheated oven for 15-20 minutes.

Someone taking cooked pasta out of a pot of boiling water.

Cook the pasta, timing it so that it is fully cooked by the time the veggies are done roasting. Reserve about 2 cups of pasta water before straining the cooked pasta.

Someone adding cream to a blender with roasted vegetables.

5. Transfer the roasted onions and aubergine to a high-powered blender. Squeeze the roasted garlic cloves out of the bulb, and into the blender. Pour in the cream and some of the pasta water. Blend until smooth.

Someone adding grated cheese to a pan of aubergine cream pasta sauce.

6. Pour the aubergine cream sauce into a pot or pan. Bring the sauce up to a simmer and add in the grated cheese. Stir until the cheese is fully melted. Adjust the thickness of the sauce with some of the remaining pasta water.

7. Toss the drained pasta into the sauce, or pour the sauce over the pasta. Sprinkle with freshly chopped parsley and more romano cheese, enjoy!

Substitutions

Dairy Free - Omit the cream when blending and use, either a dairy-free alternative, or just use pasta water, until desired sauce consistency has been achieved.

Storage

Store any leftover Aubergine Cream Pasta in an airtight container once it has cooled to room temperature. Refrigerate promptly to keep it fresh for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or cream to loosen the sauce if needed. Avoid freezing, as the creamy texture may separate and become grainy once thawed. Enjoy within a few days for the best flavor and consistency

Recipe