Creamy Eggplant Pasta with Walnuts
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Unrated
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Prep Time
10 mins
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Cook Time
1 hr
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Total Time
1 hr 10 mins
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Servings
4
-
Calories
924 kcal
Creamy Eggplant Pasta with Walnuts
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Try this creamy eggplant pasta recipe! Tender roasted eggplant, savory tomatoes, and creamy sauce meld perfectly for a satisfying mid-summer dinner.
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Ingredients
- 16 oz spaghetti dried
- 2 eggplant diced, medium
- 1 onion (peeled and diced finely)
- 6 cloves garlic (minced)
- 1 cup tomato canned work well unless you have some really ripe ones, chopped
- ¼ cup red wine vinegar
- ½ cup walnuts (Roughly chopped, divided)
- 1 cup Parmesan Cheese grated
- ½ cup heavy cream
- 2 tablespoon olive oil
- 2 tablespoon butter
- 2 teaspoon salt (or to taste, plus more for the pasta water)
- ½ teaspoon red pepper flakes (or to taste)
- black pepper for topping, freshly cracked
Instructions
- Preheat oven to 400°F. Toss diced eggplant with half of the olive oil and salt on a baking dish. Bake 30-40 mins until tender. Set aside.
- Bring a large pot of salted water to boil, cook pasta for about 7 mins (or according to package directions). Save ½ cup pasta water, drain, and set aside.
- Bring a large fry pan to medium heat and sauté onions with the remaining olive oil and salt for 2-3 mins. Add garlic and red pepper flakes and cook for an additional 1 min.
- Then, add roasted eggplant, tomatoes, vinegar, half of the walnuts, and the reserved pasta water. Simmer on medium until slightly thickened, or about 5 minutes.
- Add cooked spaghetti to the pan and stir until the pasta is well coated and heated through, or about 2-3 minutes.
- Lastly, stir in the cream, parmesan, and butter. Remove from the heat and mix until creamy. Taste for saltiness and garnish with the remaining walnuts and some freshly cracked pepper.
Nutrition Information
Show Details
Calories
924kcal
(46%)
Carbohydrates
111g
(37%)
Protein
29g
(58%)
Fat
42g
(65%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
9g
(53%)
Monounsaturated Fat
12g
(60%)
Trans Fat
0.2g
(10%)
Cholesterol
70mg
(23%)
Sodium
1758mg
(73%)
Potassium
1100mg
(23%)
Fiber
13g
(52%)
Sugar
15g
(30%)
Vitamin A
1029IU
(21%)
Vitamin C
15mg
(17%)
Calcium
337mg
(34%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 924 kcal
% Daily Value*
| Calories | 924kcal | 46% |
| Carbohydrates | 111g | 37% |
| Protein | 29g | 58% |
| Fat | 42g | 65% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 70mg | 23% |
| Sodium | 1758mg | 73% |
| Potassium | 1100mg | 23% |
| Fiber | 13g | 52% |
| Sugar | 15g | 30% |
| Vitamin A | 1029IU | 21% |
| Vitamin C | 15mg | 17% |
| Calcium | 337mg | 34% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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