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Creamy Eggplant Campanelle
Creamy Eggplant Campanelle
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Creamy campanelle pasta with tender eggplant and tangy sun-dried tomatoes for a delicious and simple dish.
Ingredients:
  • 4 tablespoons olive oil, or as needed
  • 2 cloves garlic, minced
  • 1 large eggplant, cubed
  • 1 (16 ounce) package penne pasta, dry
  • 0.5 (8 ounce) package low-fat cream cheese
  • 0.5 cup 1% milk, or as needed
  • salt and ground black pepper to taste
  • 0.25 cup chopped sun-dried tomatoes, or to taste
  • 0.25 cup freshly grated Parmesan cheese
Instructions:
  • While the pasta is cooking, generously coat the bottom of a large frying pan with olive oil. Heat over medium heat. Saute garlic in the hot oil until tender but not browned, about 1 to 2 minutes. Add eggplant, salt, and pepper. Increase heat to medium-high and cook until eggplant is tender and browned, approximately 15 minutes.
  • Once the eggplant is on the stove, prepare a pot of boiling lightly salted water. Add the campanelle pasta and cook until al dente, about 7 to 10 minutes, then drain.
  • Combine cream cheese, 1/2 cup milk, and eggplant, stirring until smooth. Add extra milk if needed for a creamy texture. Stir in sun-dried tomatoes and cook until warmed, about 1 to 2 minutes.
  • Top the pasta with the tasty eggplant mixture and generously sprinkle with flavorful Parmesan cheese before serving.

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