Aubergine Cream Pasta
Blend roasted aubergine, garlic and onion, and blend with cream for a smooth and flavorful texture.
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
Nutrition
Calories: 487kcalCarbohydrates: 59gProtein: 15gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 47mgSodium: 1915mgPotassium: 573mgFiber: 7gSugar: 9gVitamin A: 854IUVitamin C: 14mgCalcium: 227mgIron: 2mg
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