Ever wondered about a unique way to savor the velvety goodness of eggplants without resorting to the classic moussaka? Look no further! Our Penne with roasted Eggplant and Pine Nuts recipe is a delightful twist that will transport your taste buds on a flavorful journey. This dish is not just about culinary creativity; it’s a celebration of textures and tastes. Ideal for any season, it brings a touch of warmth and comfort to your table.
Contents
Mediterranean Roots
Originating from the Mediterranean, this dish embodies the rich culinary history of the region. Eggplants, a staple in Mediterranean cuisine, take center stage alongside the smoothness of cream cheese and the crunchiness of pine nuts. It’s a harmonious blend that captures the essence of traditional flavors in a modern pasta dish.
How to make Creamy Penne with Roasted Eggplant and Pine Nuts
The ingredients you need:
- Penne Pasta (1 packet): Select a high-quality durum wheat penne pasta, ensuring its al dente texture provides the perfect bite. Opt for a whole-grain variant for added fiber and nutty undertones.
- Flask-shaped Eggplants (3 medium-sized): Choose firm, glossy eggplants with vibrant, unblemished skins. The flask shape ensures even roasting, while the glossy exterior promises a silky texture once cooked.
- Cream Cheese (300g): Opt for a premium, full-fat cream cheese to achieve a luxuriously creamy texture. The richness enhances the overall dish, providing a velvety base for the other flavors to meld.
- Basil Leaves (2 tbsp.): Select fresh basil leaves, preferably plucked just before use. The aromatic basil adds a fragrant and herbaceous note, elevating the dish’s overall freshness.
- Pine Nuts (3 tbsp.): Choose plump, golden pine nuts for a buttery and slightly sweet flavor. Toast them gently before use to enhance their nuttiness, adding a delightful crunch to each bite.
- Olive Oil (2 tbsp., plus extra for the eggplants): Use a high-quality extra virgin olive oil for a robust flavor profile. The initial 2 tablespoons go into the cream cheese blend, while a drizzle over the eggplants before roasting infuses a subtle richness.
- Salt: Opt for kosher or sea salt to season the dish. The coarser texture enhances the seasoning, and a pinch during different stages of cooking ensures a well-balanced flavor profile.
- Pepper: Freshly ground black pepper adds a warm, earthy kick to the dish. Adjust according to your preference, balancing the creaminess of the cheese with the peppery notes.
These thoughtfully chosen ingredients guarantee a symphony of flavors, textures, and aromas in every mouthful of your Creamy Penne Delight with Roasted Eggplant, Fresh Basil, and Toasted Pine Nuts.
Cooking Up the Magic
Instructions to cook Penne with Roasted Eggplant and Pine Nuts
Let’s dive into the heart of the recipe.
- Prepare the Penne Pasta: Begin by cooking the penne pasta according to the package instructions. Ensure it reaches the perfect al dente consistency. Before draining, reserve about a cup of the pasta cooking water. This liquid gold will later contribute to the lusciousness of your dish. Give the drained pasta a quick toss with a splash of high-quality olive oil to prevent any unwanted sticking.
- Roast the Flask-shaped Eggplants: Preheat your oven to a toasty 180 degrees Celsius. As it warms up, wash and slice the flask-shaped eggplants into 2 cm thick pieces. Arrange them on a baking tray lined with parchment paper, ensuring they’re cozy but not overcrowded. Brush them generously with olive oil to enhance the roasting process. Pop them into the oven until they achieve a captivating golden brown hue. Once done, set them aside, and savor the tempting aroma that fills your kitchen.
- Crafting the Creamy Basil Cheese Blend: In a food processor, combine 300g of full-fat cream cheese, 2 tablespoons of fresh basil leaves, 2 tablespoons of olive oil, a pinch of salt, and a twist of freshly ground black pepper. Blend until the mixture achieves a heavenly, velvety consistency. If it seems a tad thick, don’t hesitate to add a splash of water, ensuring the blend is irresistibly smooth.
- Mingling Flavors in the Pan: Heat a non-stick pan over medium heat. Once warm, introduce the creamy basil cheese blend and the roasted eggplants to the party. Allow them to dance together over low heat for a delightful 2-3 minutes. Let the flavors intermingle and create a symphony of tastes that will soon coat your penne pasta.
- Unifying the Elements: It’s time to bring all elements together. Add the cooked penne pasta to the pan, ensuring a thorough blend with the creamy basil cheese and roasted eggplants. Pour in the reserved pasta cooking water gradually, stirring consistently. Watch the magic unfold as the sauce thickens, embracing each penne with a luxurious coating.
- Finishing Touch with Toasted Pine Nuts: Sprinkle the dish with 3 tablespoons of lightly toasted pine nuts, adding a final layer of flavor and a delightful crunch. Toast the pine nuts in a pan until they release their nutty aroma and take on a golden hue.
- Serve and Savor: Your Creamy Penne Delight with Roasted Eggplant, Fresh Basil, and Toasted Pine Nuts is now ready to be served. Each forkful promises a symphony of textures and tastes – the velvety creaminess of the cheese, the smoky richness of the eggplant, and the nutty crunch of the pine nuts. Indulge in the pleasure of creating and savoring this delightful pasta dish!
Tips for a Personal Touch
Feel free to swap basil leaves with parsley, using only the leaves without the stems for a refreshing twist on the dish.
Savoring the Creamy Penne with Roasted Eggplant and Pine Nuts Recipe
As you serve this Creamy Penne Delight, the aroma of roasted eggplant and the creamy sauce will surely entice your senses. Each forkful is a symphony of flavors – the smokiness of eggplant, the creaminess of cheese, and the nutty crunch of pine nuts. It’s not just a dish; it’s an experience, perfect for sharing with loved ones or savoring alone. Indulge in the pleasure of creating and relishing this delightful pasta dish!
Creamy Penne with Roasted Eggplant and Pine Nuts Recipe
Ingredients
- 1 pack penne pasta
- 3 piece eggplants
- 300 grams cream cheese
- 2 tablespoon basil broadleaf
- 3 tablespoon Pine cone
- 2 tablespoon olive oil and a little more for the eggplants
- salt
- Pepper
Instructions
- Cook the penne pasta according to the package instructions, and before draining them, reserve a cup of the cooking water. After draining, toss them with a little olive oil to prevent sticking.
- Preheat the oven to 180℃ (356℉).
- Wash and clean the eggplants, remove the stem, and cut them into 2 cm thick slices. Place them on a baking tray lined with parchment paper, arranging them side by side, and brush them with olive oil.
- Bake until they turn golden brown on both sides. Once they are cooked, remove them from the oven and set them aside.
- In a food processor, combine the cream cheese, basil leaves, two tablespoons of olive oil, salt, and pepper. Blend well until you achieve a creamy consistency. If it's too thick, add a little water to reach the desired texture.
- Place a non-stick deep pan over medium heat. Once heated, add the cream cheese mixture and the eggplants. Let them simmer for 2-3 minutes over low heat, then add the penne pasta and mix well.
- Add the reserved cooking water from the pasta and stir to combine and thicken the sauce.
- Sprinkle with pine nuts that have been lightly toasted in a pan, and serve.
Notes
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