Who can refuse a hot, creamy bowl of pasta, loaded with veggies and cheese?
This pasta with sautéed eggplant and sun dried tomatoes coated with a creamy sauce makes for a satisfying vegetarian dinner, and it can be thrown together in about 20 minutes. A deliciously simple veggie pasta for a perfect weeknight meal.
Ricotta cheese perfectly melts into the tomato sauce and coats every single pasta bite. It’s a fantastic alternative to the tomato sauce classic. It’s minimal. It’s light, loaded with veggies and with just the right balance of flavors and textures.
It is simplicity at its finest: just pasta, a deeply flavored tomato sauce with eggplant and sun dried tomatoes, and a creaminess that cuts the tang of tomato sauce.
This dish can totally stand on its own as a meal. But if you’re looking for something to round this out into a more multi-dimensional meal or impress friends with a full blown dinner party, you could add a salad, grilled chicken, bread… Or sauté the eggplant together with some pork mince or pancetta.
Ingredients250 grams (0.55 pound) pasta
1 eggplant, cut into cubes
220 grams (1 cup) sun dried tomatoes with oil
1/2 teaspoon crushed red pepper flakes
sea salt + black pepper
1 shallot, finely chopped
3 garlic cloves, minced
250 milliliters (1 cup) tomato passata or crushed tomatoes
150 (5.2 oz) ricotta
1/2 teaspoon (5.2 oz) ricotta