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.
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!
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.
- 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.
- 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.
- 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.
- 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.
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.
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
Aubergine Cream Pasta
Ingredients
- 1 large Eggplant
- 2 medium Yellow Onion
- 1 head Garlic
- 1 tablespoon Salt
- 2 tablespoon Olive Oil
- 1 tablespoon Italian Seasoning
- 8 ounces Pasta
- ½ cup Heavy Cream
- ½ cup Pasta Water
- ½ cup Romano Cheese grated
- ¼ cup Fresh Parsley optional topping
Instructions
- Preheat your oven to 425F (400F for convection) and line a tray with parchment paper.
- 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.1 large Eggplant , 2 medium Yellow Onion
- 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.1 head Garlic
- Generously salt the cubes of aubergine to help extract the bitterness while roasting. Drizzle everything on the tray with olive oil. Sprinkle everything with the Italian seasoning. Place the tray in the preheated oven for 15-20 minutes.1 tablespoon Salt, 2 tablespoon Olive Oil, 1 tablespoon Italian Seasoning
- 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.8 ounces Pasta
- 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.½ cup Heavy Cream, ½ cup Pasta Water
- 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.½ cup Romano Cheese
- Toss the drained pasta into the sauce, or pour the sauce over the pasta. Sprinkle with freshly chopped parsley and more romano cheese, enjoy!¼ cup Fresh Parsley
