Pasta with Roasted Eggplant Cream and Nduja – Authentic Italian Recipe

Delight in this Italian recipe for Pasta with Roasted Eggplant Cream and Nduja, combining robust flavors for a memorable meal.

Introduction

Pasta with Roasted Eggplant Cream and Nduja is a mouthwatering Italian dish that will tantalize your taste buds with its intriguing flavor nuances and a vibrant spicy note! Nduja, the famous spreadable salami from Calabria, enriches the sauce made from roasted eggplants, transforming them into a silky cream with a slightly smoky aftertaste.

The crunchy touch of toasted pine nuts and the intense aroma of basil oil complete this dish, which is perfectly complemented by whole grain spaghetti. Ideal for impressing guests, Pasta with Roasted Eggplant Cream and Nduja is a refined and enveloping recipe while also boasting a bold character!

Try these creamy pasta recipes with eggplant:

• Paccheri with Fried Eggplant Cream
• Pasta with Eggplant Cream and Cherry Tomatoes
• Pasta with Eggplant Cream and Swordfish

Ingredients

• 400g whole grain spaghetti
• 2 large eggplants
• 150g nduja
• 50g toasted pine nuts
• 2 cloves of garlic
• Fresh basil leaves
• Olive oil
• Salt and pepper to taste

Instructions

1. Preheat the oven to 200°C (392°F).
2. Slice the eggplants in half, sprinkle with olive oil, salt, and pepper, and roast them in the oven for about 30 minutes until tender.
3. Once the eggplants are roasted, scoop out the flesh and place it in a blender. Add nduja, garlic, basil, and a drizzle of olive oil, then blend until smooth.
4. Cook the whole grain spaghetti according to package instructions until al dente.
5. Drain the pasta and mix it with the eggplant cream. Adjust seasoning if necessary.
6. Serve topped with toasted pine nuts and a drizzle of basil-infused olive oil.

Total Time

Approximately 45 minutes.

Cuisine

Italian