Creamy Roasted Eggplant Pasta
Servings: 4 people
Ingredients
- 1 eggplant peeled and diced into 1 1/2 inch cubes
- 1 red bell pepper diced into 1 1/2 inch cubes
- 2 garlic cloves whole, peeled
- 1 tbsp fresh lemon juice about half a lemon
- 3 ounces goat cheese softened
- 8 ounces pasta orecchiette or other short pasta
- olive oil
- salt
Instructions
- Preheat oven to 375 degrees.Arrange eggplant, red bell pepper and garlic on a sheet tray and toss with 1/2 teaspoon of salt and a generous drizzle of olive oil. Bake for 25 to 30 minutes, tossing halfway through the cooking time. Puree the vegetables in a food processor until smooth then transfer to a large mixing bowl with the softened goat cheese. Cook pasta in a large pot of salty water until it reaches desired doneness. Reserve about a half cup of the pasta water before draining.Immediately transfer drained pasta to the bowl with the eggplant puree and goat cheese. Add lemon juice. Mix well adding reserved pasta water as needed. Serve as it is or with garnishes such as parmesan, fresh herbs, tomato, italian sausage or any other of your favorite ingredients.