Pasta with Creamy Eggplant Sauce - Easy

• servings: 2 servings
• active time: 5 minutes
• total time: 20 minutes

Ingredients

6 oz dried Pasta

1 Eggplant

1 White or Yellow Onion (minced)

1 tbsp Milk or Cream

Olive Oil

Salt

Black Pepper

Parmigiano cheese (grated)

Directions

Peel and chop the eggplant in cubes. Boil it in slightly salted water for about 5 minutes or steam it for about 10 minutes. Remove the eggplant with a skimmer and don’t toss the water.

Drizzle a pan with oil and sauté the minced onion for a minute. Add the drained eggplant and sauté for 2-3 minutes more.

Meanwhile, add more salt to the boiling water and toss the pasta in. Cook according to the packaging instructions, until al dente.

Transfer the eggplant and onion in a blender, season with salt and pepper and add the tablespoons of milk. Blend until you get a smooth cream. Add a few tablespoons of pasta water to make it thinner if needed.

Drain the pasta and mix it with the creamy eggplant sauce. Serve with abundant grated Parmigiano cheese on top.

Nutrition

• Calories: 399 kcal
• Total Fat: 2 g
• Saturated Fat: 1 g
• Cholesterol: 1 mg
• Sodium: 15 mg
• Total Carbohydrate: 82 g
• Dietary Fiber: 11 g
• Total Sugars: 13 g
• Protein: 14 g