Try this creamy white eggplant pasta for a quick, tasty Italian meal.

Pasta con melanzane in bianco cremosa

Discover the ultimate creamy white eggplant pasta, an Italian recipe that will revolutionize your vegetarian dishes. If you’re searching for a genuine, healthy, and incredibly tasty way to enhance your weekly menu, this dish is the perfect answer. The sweetness of white eggplants transforms into a creamy sauce that envelops the pasta, providing a velvety texture without being heavy.

Prepared with a few quality ingredients, this pasta with eggplants and no tomatoes will delight you with the fresh aroma of mint and the savory touch of Parmigiano Reggiano. It’s the ideal solution when you’re short on time but don’t want to compromise on a homemade meal that’s balanced and satisfying for the whole family. Discover how to turn a simple eggplant into a chef-worthy creamy sauce in less than thirty minutes!

Ingredients

• 400g pasta of your choice
• 2 white eggplants
• 50g Parmigiano Reggiano, grated
• Fresh mint leaves
• Olive oil
• Salt and pepper to taste

Instructions

1. Begin by washing and slicing the eggplants into cubes. Sprinkle with salt and let them sit for about 10 minutes to remove excess moisture.
2. In a large pan, heat some olive oil and add the eggplants. Cook until they become soft and golden.
3. Meanwhile, bring a pot of salted water to a boil and cook the pasta until al dente.
4. Once the eggplants are cooked, blend them with a bit of cooking water from the pasta to create a smooth, creamy sauce.
5. Drain the pasta and combine it with the eggplant sauce. Stir in the grated Parmigiano Reggiano and fresh mint leaves.
6. Season with salt and pepper to taste, then serve immediately.

After trying this creamy white eggplant pasta, explore other delightful eggplant pasta recipes: Paccheri with fried eggplant cream, Pasta with eggplant and cherry tomato cream, Baked eggplant and nduja pasta, Eggplant pesto pasta, Pasta with eggplant cream and swordfish.

Total Time: 30 min

Cuisine: Italian