This recipe for creamy eggplant and tomato pasta is a simple dinner made with fresh vegetables, sautéed yellow onion, and a simple, homemade cream sauce. It’s the perfect weeknight pasta dinner ready in less than 1 hour.
Creamy Eggplant and Tomato Pasta
You are going to love this easy creamy eggplant pasta recipe! Eggplant and onions are browned together then cooked in a cheesy cream sauce with juicy tomatoes – yum yum yum!!
Throw cooked spaghetti noodles into the skillet and dinner is ready! We love this simple dish for a quick weeknight meal during the Summer garden season when we’re picking too much zucchini It’s also delicious as a side dish served next to baked chicken or salmon too! However you serve it, I just hope you try it soon!
Want more fresh eggplant recipes? Also check out my Cheesy Eggplant Casserole, Eggplant Nuggets and Roasted Eggplant Soup.
Creamy Eggplant Pasta Ingredients
- Eggplant, peel it and slice it, garden fresh and farmers market is always best!
- Yellow onions, chopped up.
- Beefsteak Tomatoes, they’re juicy and perfect for this recipe. You could also use roma or heirloom if that’s what you have.
- Cream sauce is made with heavy cream and Parmesan cheese.
- Spaghetti noodles, but I’ve also tried fettuccini and angel hair pasta and both work good!
- Other: salt, olive oil and cornstarch.
How to Make Fresh Eggplant and Tomato Pasta with Cream Sauce
Important step, don’t skip it! This is going to prevent the eggplant from getting mushy. Sprinkle a little bit of salt on the eggplant and allow to sit in a strainer over the sink for 30 minutes. During this time the salt is going to pull the moisture out from the eggplant. You will see the eggplant start to release water.
Cook a package of spaghetti noodles according the box , drain and set aside. I try to time this so the spaghetti is done about when the eggplant is done in the skillet.
Saute eggplant and onion in a large skillet until browned on both sides. Remove eggplant and onions from skillet, patting any extra oil off them with a paper towel.
Add tomatoes into the skillet and cook for 5 minutes, allowing them to release their juices, mixing occasionally. This is like we’re making a chunky tomato sauce.
In a small bowl mix heavy cream and cornstarch together and then pour this into the skillet. Add parmesan cheese into the skillet, stirring until a cheese sauce forms.
Add eggplant and onions back into the skillet, covering with the creamy cheese sauce.
Add cooked pasta directly into the skillet, toss until heated up and completely coated in the cream sauce, then serve! Alternatively, you can serve the creamy eggplant and tomatoes mixture on top of the spaghetti. Enjoy!
Storing Leftovers
Store leftovers in the refrigerator, good for 2 days. Reheat in the microwave until fully warmed up.
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Creamy Fresh Eggplant and Tomato Pasta
PrintIngredients
- 1 pound eggplant peeled and sliced
- salt
- 1 small yellow onion chopped
- 1/4 cup olive oil
- 3 large beefsteak tomatoes chopped (equals about 2 cups)
- 3/4 cup heavy cream
- 1 tablespoon cornstarch
- 1 cup grated Parmesan cheese
- 1 16 ounce package spaghetti
Instructions
- Peel and slice the eggplant, sprinkle it with salt, mix and allow to sit in a strainer over the sink for 30 minutes. During this time, the salt will pull out the extra moisture in the eggplant.
- White the eggplant is sitting, cook spaghetti according to the box. Drain and set aside.
- In a large skillet, add olive oil and heat over medium heat. Add eggplant slices and onions and sauté until browned on both sides, stirring often. Remove eggplant and onions from skillet and place on paper towel, patting any extra oil off them. Set aside for a couple minutes.
- Drain any oil left in the skillet, leaving 1 tablespoon.
- Add tomatoes into the pan, and cook over medium heat for 5 minutes. During this time they will release juices.
- In a small bowl mix together heavy cream and cornstarch, and pour into the skillet with the tomatoes. Add in Parmesan cheese, and stir until a creamy sauce forms.
- Add eggplant and onions back in, stirring to fully cover in the cream sauce. Heat until fully warmed and serve. Add cooked spaghetti noodles and toss to fully coat and warm up. Alternatively, you can serve the creamy eggplant and tomatoes mixture on top of the spaghetti. Serve and enjoy!
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