Best 2 Eggplant And Roasted Pepper Pasta Recipes

Unleash your taste buds on a culinary journey with our delectable Eggplant and Roasted Pepper Pasta. This symphony of flavors is brought to you by three tantalizing recipes, each offering unique variations to satisfy every palate.

Embark on a culinary adventure with our first recipe, "Eggplant and Roasted Pepper Pasta with Creamy Tomato Sauce." Succulent eggplant and vibrant roasted peppers dance harmoniously in a velvety tomato sauce, creating a rich and satisfying dish.

For those seeking a lighter option, try our "Eggplant and Roasted Pepper Pasta with Pesto." Tangy pesto, bursting with fresh herbs and nutty flavors, elevates the tender eggplant and roasted peppers to new heights.

Finally, indulge in our "Eggplant and Roasted Pepper Pasta with Goat Cheese and Sun-Dried Tomatoes." Creamy goat cheese and sun-dried tomatoes add a tangy twist to this flavorful pasta dish, creating a delightful blend of textures and flavors.

No matter your taste preference, these three recipes offer a tantalizing journey for your taste buds. Prepare to be captivated by the symphony of flavors and textures as you immerse yourself in the culinary delight of Eggplant and Roasted Pepper Pasta.

Here are our top 2 tried and tested recipes!

PASTA WITH ROASTED EGGPLANT, PEPPER AND GARLIC

Pasta With Roasted Eggplant, Pepper and Garlic image

Provided by Melissa Clark

Categories dinner, easy, weekday, pastas, main course

Time 1h

Yield 3 to 4 servings

Number Of Ingredients 11

Ingredients

2 1/4 pounds eggplant, cut into 1/2-inch cubes
7 tablespoons extra virgin olive oil
1 3/4 teaspoons kosher salt
3/4 teaspoon pepper
2 small red bell peppers, seeded and cut into 1/4-inch strips
9 garlic cloves, unpeeled, lightly crushed
1 1/2 teaspoons red wine vinegar, more to taste
3/8 teaspoon red pepper flakes
1/2 pound whole-wheat pasta, like penne or rigatoni
3/4 cup ricotta cheese
Chopped basil or chives

Steps:

Turn on the broiler and set a rack 6 inches from the heat. Toss the eggplant with 2 tablespoons oil, 3/4 teaspoon salt and 1/2 teaspoon pepper, and spread it in a single layer on a large baking sheet. Broil, tossing once halfway through, until the eggplant is golden but not cooked through, 5 to 6 minutes. Turn off the broiler and heat the oven to 375 degrees.
Toss the peppers and garlic with 1 tablespoon oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Spread on another baking sheet in a single layer. Roast the eggplant, peppers and garlic until they are tender, 30 to 40 minutes.
Slip the garlic cloves from their peels and mash them in a small bowl with 3/4 teaspoon salt. Whisk in the remaining 4 tablespoons oil, the vinegar and the pepper flakes.
Bring a large pot of salted water to a boil. Cook the pasta according to package directions; drain. Toss with the vegetables, the mashed garlic, the ricotta and the herbs. Add more salt and vinegar to taste.

Nutrition Facts : @context http, Calories 587, UnsaturatedFat 22 grams, Carbohydrate 64 grams, Fat 31 grams, Fiber 11 grams, Protein 16 grams, SaturatedFat 7 grams, Sodium 874 milligrams, Sugar 12 grams

EGGPLANT, ROASTED RED PEPPER AND BRIE PASTA

Eggplant, Roasted Red Pepper and Brie Pasta image

Inspired by a trip to the local KC Farmers' Market :) Quick prep, comes together without making too much of a mess. Special enough to serve to friends, healthy/easy enough to make for just yourself! *** The brie cheese I used was a sheep's milk cheese from the market with earthy undertones. If you're local, pick some up!

Provided by likethebird

Categories One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 medium eggplant (cubed)
1 vidalia onion (cubed, cut into larger chunks)
6 garlic cloves (chopped)
1/4 cup extra virgin olive oil
sea salt (to taste)
coarse ground black pepper (to taste, I like a lot!)
1/4 cup fresh basil leaf (chopped)
1 (16 ounce) jar roasted red peppers (drained and cubed)
4 ounces brie cheese (rind on, cut into small pieces)
8 ounces basil and garlic flavored linguine (from the local market, can substitute other flavors or plain, dried pasta)

Steps:

Preheat oven to 400 degrees.
Line metal pan with aluminum foil, spray with non-stick cooking spray.
Place first six ingredients (thru ground pepper) into a ziploc bag. Toss to coat.
Empty contents of ziploc bag onto prepared pan and place in oven to roast for approximately 15 minutes (until eggplant is tender and onion is starting to get translucent).
Meanwhile, boil salted water and add pasta. Cook to al dente. Drain.
Immediately add brie cheese; toss to coat (any residual water will help to make a "sauce"). Add all of roasted veggies (eggplant, onion and garlic), including roasted red pepper.
Add chopped basil. Toss again.
Serve immediately with fresh, crusty bread and parmesan cheese.

Tips:

Choose ripe, firm eggplants: Look for eggplants that are heavy for their size and have smooth, shiny skin. Avoid eggplants that are bruised or have blemishes.
Roast the eggplants and peppers before cooking: Roasting the eggplants and peppers brings out their natural sweetness and smoky flavor.
Use a variety of herbs and spices: This recipe uses a combination of garlic, oregano, basil, and red pepper flakes. Feel free to experiment with other herbs and spices that you like.
Don't overcook the pasta: Cook the pasta according to the package directions, but be careful not to overcook it. Overcooked pasta will be mushy and won't hold the sauce well.
Serve the pasta immediately: This dish is best served immediately after it is cooked. The pasta will start to lose its flavor and texture if it sits for too long.

Conclusion:

This eggplant and roasted pepper pasta is a delicious and easy-to-make dish that is perfect for a weeknight meal. The roasted eggplants and peppers add a smoky and sweet flavor to the dish, while the herbs and spices give it a flavorful kick. This pasta is sure to please everyone at the table.