Eggplant and sun dried tomato pasta with ricotta

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 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.

Let me guide you through the recipe with this step-by-step VIDEO.

RECIPE NOTES

• 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

More easy pasta dishes, please!

• Tagliatelle with meat and kale pesto
• Pasta with smoked salmon and chorizo
• 15 minute broccoli pasta with basil oil

Recipe Video

Yield: serves 2

Eggplant and sun dried tomato pasta with ricotta

Print

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

• 250 g/8.8 oz pasta
• 1 eggplant, cut into tiny cubes (small dice)
• 220 g/1 cup sun dried tomatoes with oil
• 1 shallot, finely chopped
• 3 garlic cloves, minced
• 250 ml/1 cup pureed tomatoes
• 150 g/5.2 oz ricotta
• 1/2 tsp crushed red pepper flakes
• 1 tsp smoked paprika
• sea salt + black pepper

Instructions

1. Boil the pasta in salted water until al dente. Drain, reserving 1/4 cup of the cooking water.
2. Heat 5 tbsp oil from the sun dried tomatoes in a skillet over medium heat. Add garlic and shallot, cook until soft and fragrant, about 3 minutes. Add eggplant, sauté for 3 minutes. Stir in the sun dried tomatoes with their remaining oil. Cook for 5 minutes. Add the tomato puree and bring to a boil, simmer for 5 minutes. Season with chili flakes, paprika, salt and pepper.
3. Stir in the ricotta and pasta. If needed, add a big splash of the reserved cooking water. Stir so everything is well-coated, and cook until heated through and the flavors melt, for about 1 minute.
4. Serve immediately. Enjoy.

Notes

Calories Per Serving: 574 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Did you make this recipe?

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