Creamy Penne with Roasted Eggplant and Pine Nuts Recipe
Who said that eggplant can only be combined with moussaka? We can discover it in penne pasta with pine nuts, and believe us, the flavor will take you on a journey.
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
Tips: You can replace basil leaves with parsley, using only the leaves without the stems.