Creamy Eggplant-Zucchini Pasta
Italian-inspired, veggie-forward pasta with silky eggplant and zucchini in a creamy tomato-studded sauce. Ready in one pot, it delivers cozy comfort with fresh herbs and a hint of acidity to brighten the dish.
- Prep Time: 10 min
- Cook Time: 15 min
Servings:
2 servings
(originally 1 serving)Ingredients(scaled)
- 2 small Japanese eggplant (about 6 oz), diced
- 2 small zucchini (about 6 oz), diced
- 4 tbsp olive oil
- 2 1/2 small onion, finely chopped
- 2 clove garlic, minced
- 2 1/2 cup marinara sauce or passata
- 2 1/4 cup heavy cream or dairy-free alternative
- 2 1/4 cup and 2 tbsp vegetable or chicken broth
- 2 1/4 tsp dried oregano
- 2 1/4 tsp red pepper flakes (optional)
- 2 1/4 cup grated Parmesan cheese or vegan parm
- 8 oz pasta (spaghetti or penne)
- 2 Salt and black pepper to taste
- 2 Fresh basil leaves for garnish
Instructions
- Boil a pot of salted water and cook 4 oz pasta until al dente, then reserve 1/4 cup of pasta water.
- In a skillet, heat 1 tablespoon oil; add eggplant and zucchini, season with salt, and sauté until golden and softened, 5–7 minutes.
- Push veggies to the side, add remaining oil; sauté onion until translucent, 2–3 minutes, then stir in garlic 30 seconds.
- Add marinara, broth, oregano, and chili flakes; simmer 3 minutes until slightly thickened.
- Stir in cream and Parmesan; add cooked pasta and reserved water to loosen sauce as needed; simmer 1–2 minutes.
- Taste, adjust salt and pepper, and finish with torn basil leaves before serving.
Chef’s Pro Tips
- Salt eggplant lightly and let sit 10 minutes to reduce bitterness.
- Use parchment for easy cleanup if sautéing in a single pan.
- A splash of lemon juice at the end brightens the creaminess.
Serving Suggestions
Pair with a simple green salad and garlic bread for a complete plate; a light white wine pairs nicely.
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat gently on the stove with a splash of broth.
Nutritional Estimates
Per serving · 2 servings total
| calories | 520 |
|---|---|
| protein | 16 |
| carbs | 68 |
| fat | 20 |
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