Why You’ll Love This Recipe
- Rich and savory flavor with a hint of sweetness
- Roasted eggplant adds a delicious creamy texture
- Easy to prepare with simple ingredients
- Perfect for both weeknight dinners and casual entertaining
- Naturally vegetarian and easy to customize
- Great for meal prep and leftovers
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- pasta of choice
- eggplant
- red pesto
- olive oil
- garlic
- cherry tomatoes
- parmesan cheese
- fresh basil
- salt
- black pepper
- red pepper flakes
Directions
- Preheat the oven to 425°F.
- Cut the eggplant into cubes and place on a baking sheet. Drizzle with olive oil and season with salt and black pepper.
- Roast the eggplant for 25 to 30 minutes, turning halfway through, until golden and tender.
- Meanwhile, cook the pasta in salted boiling water until al dente according to package instructions. Reserve some pasta water before draining.
- Heat a large skillet over medium heat and sauté the garlic until fragrant.
- Add the cherry tomatoes and cook until softened.
- Stir in the red pesto and a small splash of reserved pasta water to loosen the sauce.
- Add the roasted eggplant and cooked pasta to the skillet. Toss until evenly coated.
- Sprinkle with parmesan cheese, red pepper flakes, and fresh basil before serving.
Servings and timing
- Servings: 4
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Variations
- Add grilled chicken or shrimp for extra protein.
- Use zucchini along with eggplant for more vegetables.
- Stir in spinach or arugula before serving.
- Replace parmesan with feta cheese for a tangier flavor.
- Use whole wheat or gluten-free pasta if preferred.
- Add toasted pine nuts for extra crunch.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm the pasta gently in a skillet with a splash of water or olive oil to refresh the sauce. You can also microwave it in short intervals, stirring occasionally.
This pasta is best enjoyed fresh, but leftovers remain flavorful and satisfying.
FAQs
What is red pesto?
Red pesto is a flavorful sauce typically made from sun-dried tomatoes, olive oil, garlic, cheese, nuts, and herbs.
Do I need to peel the eggplant?
No, the skin softens while roasting and adds texture and flavor to the dish.
What pasta works best for this recipe?
Penne, rigatoni, fusilli, or spaghetti all work very well.
Can I make this recipe vegan?
Yes, simply use a vegan pesto and omit or replace the parmesan cheese.
How do I keep eggplant from becoming soggy?
Roasting at a high temperature helps the eggplant become tender and caramelized instead of soggy.
Can I use store-bought red pesto?
Absolutely. Store-bought red pesto is convenient and works perfectly for this recipe.
Is this dish spicy?
It is generally mild, but red pepper flakes can be added for extra heat.
Can I prepare the eggplant ahead of time?
Yes, roasted eggplant can be made a day ahead and refrigerated until ready to use.
What can I serve with this pasta?
Garlic bread, roasted vegetables, or a simple green salad pair nicely with this dish.
Can I freeze leftovers?
Freezing is possible, though the texture of the eggplant may soften after thawing.
Conclusion
Red Pesto Pasta with Eggplant is a comforting and flavorful recipe filled with rich Mediterranean-inspired ingredients. The combination of roasted eggplant, bold red pesto, and tender pasta creates a satisfying meal that is both simple and impressive. Whether for a quick dinner or a cozy gathering, this dish is sure to become a favorite.
PrintRed Pesto Pasta with Eggplant
Red Pesto Pasta with Eggplant is a hearty and flavorful pasta dish featuring tender roasted eggplant tossed with rich red pesto and perfectly cooked pasta. This Mediterranean-inspired recipe is comforting, easy to prepare, and perfect for weeknight dinners or casual entertaining.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
- 12 oz pasta of choice
- 1 medium eggplant, cubed
- 1/2 cup red pesto
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1/2 cup parmesan cheese, grated
- 1/4 cup fresh basil, chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes
Instructions
- Preheat the oven to 425°F.
- Place the cubed eggplant on a baking sheet. Drizzle with olive oil and season with salt and black pepper.
- Roast the eggplant for 25 to 30 minutes, turning halfway through, until golden brown and tender.
- Meanwhile, bring a large pot of salted water to a boil and cook the pasta until al dente according to package instructions. Reserve 1/2 cup pasta water before draining.
- Heat a large skillet over medium heat and sauté the garlic until fragrant, about 30 seconds.
- Add the cherry tomatoes and cook until softened, about 3 to 4 minutes.
- Stir in the red pesto along with a splash of reserved pasta water to loosen the sauce.
- Add the roasted eggplant and cooked pasta to the skillet. Toss until evenly coated.
- Sprinkle with parmesan cheese, red pepper flakes, and fresh basil before serving.
Notes
- Add grilled chicken or shrimp for extra protein.
- Zucchini can be added alongside the eggplant for more vegetables.
- Use feta cheese instead of parmesan for a tangier flavor.
- Whole wheat or gluten-free pasta works well in this recipe.
- Top with toasted pine nuts for added crunch.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat gently with a splash of olive oil or water to refresh the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 560 kcal
- Sugar: 7 g
- Sodium: 720 mg
- Fat: 24 g
- Saturated Fat: 6 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 68 g
- Fiber: 8 g
- Protein: 17 g
- Cholesterol: 15 mg
