Best 3 Creamy Eggplant Campanelle Recipes
Indulge in a culinary journey with Creamy Eggplant Campanelle, a symphony of flavors and textures that will tantalize your taste buds. This delectable dish features tender eggplant and succulent tomatoes enveloped in a creamy, flavorful sauce, all nestled atop perfectly cooked campanelle pasta. Embark on a culinary adventure with our collection of carefully curated recipes, each offering a unique twist on this classic dish. From the simplicity of our Classic Creamy Eggplant Campanelle to the tantalizing flavors of our Sun-Dried Tomato Pesto Campanelle, we have something to satisfy every palate. Discover the perfect balance of creaminess, tanginess, and savory goodness in our Roasted Red Pepper and Goat Cheese Campanelle. And for those seeking a touch of spice, our Spicy Harissa Campanelle packs a flavorful punch that will leave you craving more.
Let's cook with our recipes!
CREAMED EGGPLANT
Provided by Aleksandra Crapanzano
Categories side dish
Time 2h10m
Yield Serves 6 to 8
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees. Put the eggplants in a roasting pan with 1/2 cup of the olive oil and the lemon juice. Season all over with salt and pepper. Cover tightly with foil and bake in the oven until completely collapsed, 1 to 2 hours.
- Scrape the contents of the roasting pan into a blender. Add the cumin, garlic and sesame paste, and blend, adding the remaining 1/2 cup olive oil in a thin stream. Season to taste with salt and pepper. Serve at room temperature with roast leg of lamb or as a dip with crunchy bread and pickled chilies.
Nutrition Facts : @context http, Calories 286, UnsaturatedFat 23 grams, Carbohydrate 10 grams, Fat 28 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 486 milligrams, Sugar 5 grams
CREAMY EGGPLANT CAMPANELLE
I'm Italian and rarely cook with a recipe. I love to make things up with what I have on hand and this was one of those recipes! It seems like they turn out the best!
Provided by vegiewings
Time 35m
Yield 8
Number Of Ingredients 9
Steps:
- While the pasta is cooking, add enough olive oil to coat the bottom of a large frying pan. Heat over medium heat. Add garlic to hot oil and saute until tender, but not brown, 1 to 2 minutes. Add eggplant, salt, and pepper. Increase heat to medium-high and cook until eggplant is tender and browned, about 15 minutes.
- While the eggplant is cooking, bring a large pot of lightly salted water to a boil. Add campanelle and cook, stirring occasionally, until tender yet firm to the bite, 7 to 10 minutes. Drain.
- Add cream cheese and 1/2 cup milk to the eggplant; stir to combine. Add more milk if necessary to make a smooth cream sauce. Add sun-dried tomatoes and cook until warmed through, 1 to 2 minutes.
- Serve eggplant mixture over pasta and sprinkle with Parmesan cheese.
Nutrition Facts : Calories 336.2 calories, Carbohydrate 48.7 g, Cholesterol 10.9 mg, Fat 11.6 g, Fiber 5 g, Protein 11.6 g, SaturatedFat 3.4 g, Sodium 127.2 mg, Sugar 5.3 g
CREAMY CAMPANELLE WITH HAM AND MUSHROOMS
This is one of my go-to recipes for leftover spiral ham. I like it with a bite-sized pasta as opposed to fettuccini because I like to have it all mixed together and serve it in a bowl.
Provided by Sharon Dyson-Demers
Categories Pasta Main Dishes
Time 40m
Yield 8
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally, for 1 minute less than the package recommends, 6 to 9 minutes. Drain.
- Meanwhile, melt butter in a large saute pan over medium heat. Add onion and garlic and cook until softened, about 5 minutes. Stir in mushrooms, oregano, basil, and parsley. Cook, stirring occasionally, until the liquid from the mushrooms has evaporated. Stir in the ham and cook until heated through, 4 to 5 minutes.
- Pour in heavy cream and bring to a boil. Slowly stir in spaghetti sauce and cayenne. Cook, stirring occasionally, until sauce has reduced a bit. Add cooked pasta to pan (if your saute pan is too small, transfer pasta and mushroom ham blend into the pan you cooked the pasta in). Cook so that sauce thickens a bit more, pasta finishes cooking, and the entire dish has melded together, about 5 minutes more.
Nutrition Facts : Calories 542.4 calories, Carbohydrate 51.7 g, Cholesterol 96.9 mg, Fat 30.9 g, Fiber 3.9 g, Protein 17.2 g, SaturatedFat 16.5 g, Sodium 645.1 mg, Sugar 4.2 g
Tips:
- To choose the best eggplant, look for one that is firm and heavy for its size. Avoid eggplants with blemishes or bruises.
- To prevent the eggplant from absorbing too much oil, slice it thinly and salt it before cooking. This will help to draw out the moisture.
- If you don't have time to salt the eggplant ahead of time, you can also dredge it in flour before frying. This will help to create a barrier between the eggplant and the oil.
- To make sure the eggplant is cooked through, fry it until it is golden brown. It should also be tender when you pierce it with a fork.
- The creamy sauce is what really makes this dish. To make sure it's perfect, use a good quality cheese that melts well. You can also add some herbs or spices to the sauce to give it more flavor.
- This dish is best served immediately after it is made. The eggplant will start to get soggy if it sits for too long.
Conclusion:
Creamy Eggplant Campanelle is a delicious and easy-to-make dish that is perfect for a weeknight meal. The eggplant is tender and flavorful, and the creamy sauce is rich and satisfying. This dish is sure to be a hit with your family and friends.
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