Pasta in Eggplant and Pepper cream

Helena Radulovic Toffolon
Jun 2, 2025
5 min read

Updated: Jul 19

Pasta in Eggplant and Pepper cream

Delightful Pasta in Creamy Eggplant and Pepper Sauce

A Simple and Economical Recipe Featuring Two Vegetables: Pepper and Eggplant

Cooking can be both a delightful and economical experience, especially when you focus on using just a few key ingredients. In this recipe, we will explore how to create a delicious dish that serves four people using just two vegetables—one vibrant pepper and one hearty eggplant—combined with pasta. This versatile cream can also be served with gnocchi, layered in lasagna, or used as a flavorful dressing for salads, making it a fantastic addition to your culinary repertoire.

Ingredients

To begin with, gather the following ingredients:

- 1 medium-sized eggplant: Choose an eggplant that is firm and glossy, as this indicates freshness. The eggplant will provide a rich, creamy texture to the dish.

- 1 bell pepper: You can use any color of bell pepper you prefer—red, yellow, or green. Each variety offers a slightly different flavor profile, with red being the sweetest and green having a more bitter taste.

- Pasta of your choice: Optional for a type of pasta that you enjoy, such as penne, fusilli, or spaghetti. The pasta will serve as the base for the dish, soaking up the flavors of the creamy sauce.

- Olive oil: A couple of tablespoons will be needed for sautéing the vegetables and adding richness to the dish.

- Garlic: One or two cloves, minced, will enhance the flavor of the vegetables.

- Salt and pepper: To taste, these seasonings will bring out the natural flavors of the vegetables.

- Optional herbs: Fresh basil or parsley can be added for a burst of freshness and color.

Preparation Steps

1. Prepare the Vegetables: Start by washing the eggplant and bell pepper thoroughly. Cut the eggplant into small cubes, and slice the bell pepper into strips. This will ensure that both vegetables cook evenly and blend well in the final dish.

2. Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about a minute until fragrant. Then, add the cubed eggplant and bell pepper to the skillet. Cook for approximately 10-15 minutes, stirring occasionally, until the vegetables are tender and slightly caramelized. Season with salt and pepper to taste.

3. Blend into Cream: Once the vegetables are cooked, transfer them to a blender or food processor. Blend until smooth, creating a creamy sauce. If the mixture is too thick, you can add a splash of water or vegetable broth to achieve your desired consistency.

4. Cook the Pasta: While you are preparing the vegetable cream, bring a pot of salted water to a boil. Add your chosen pasta and cook according to the package instructions until al dente. Drain the pasta, reserving a little pasta water in case you need to loosen the sauce later.

5. Combine and Serve: In the same skillet used for the vegetables, combine the cooked pasta with the vegetable cream. Toss everything together, ensuring the pasta is well-coated with the sauce. If the mixture seems dry, add a bit of the reserved pasta water to achieve the perfect creamy consistency.

Serving Suggestions

This delightful dish can be served immediately, garnished with fresh herbs for an added touch. It pairs wonderfully with a side salad, making for a complete and nutritious meal.

Versatility of the Cream

One of the best aspects of this recipe is its versatility. The creamy vegetable blend can easily be adapted to suit various dishes beyond pasta. For instance, you can use it as a rich sauce for gnocchi, providing a comforting and hearty meal. Layer it in lasagna for a unique twist on a classic dish, adding depth and flavor. Additionally, drizzling this cream over fresh salads will elevate your greens, offering a creamy dressing that is both healthy and satisfying.

Conclusion

This simple and economical recipe, featuring just two vegetables, demonstrates that cooking can be both easy and delicious without breaking the bank. By following these straightforward steps, you can create a delightful dish that serves four people, while also enjoying the flexibility of using the creamy sauce in various other meals. So gather your ingredients, and let’s get cooking!

Pasta-in-Eggplant-and-Pepper-cream — **Pasta in Eggplant and Pepper cream**

Ingredients: simple, total time: 45 min., 4 serving

500 g penne pasta/ or macaroni or spaghetti
1 medium eggplant
1 red fresh bell pepper
salt and black pepper to taste
50 ml Olive oil EVO to taste
1 tsp oregano
1 tsp oregano
2 cloves of garlic/ minced
1 mozzarella/ chopped
fresh parsley leaves/ or dry for decoration
1 Tbsp Parmesan cheese/ and for sprinkle

Preparation:

Heat the oven to 180°C.
Wash the eggplant and pepper well and place them on a baking sheet lined with baking paper.
Season with salt and pepper and drizzle with olive oil.
Bake in a heated oven for about 40 minutes.
During this time 10 minutes to end, add water to a larger pasta pot, add 1 teaspoon of salt, and wait for it to boil.
When vegetables done, let it cool down a bit.
Remove the skin and stem from the eggplant and pepper.
Clean the pepper from seeds and stems.
Cut it into small pieces with a sharp knife then add it in a blender bowl, add a little olive oil, chopped garlic, oregano, basil, salt, black pepper to taste and chopped mozzarella. Mix everything well, again.
Transfer the blended cream to the pan.
As soon as it boils water for pasta, add the pasta, cook according to the instructions on the package. Strain well and leave in a colander.
Heat the cream in a pan, add 1 spoon of grated Parmesan cheese, stir then add a strained pasta, (Place the pasta in the cream two times at a time) stir well.
Turn off the heat, serve warm immediately on plates, sprinkle with finely chopped parsley leaves, serve with grated Parmesan cheese.

Buon appetito!

"May your kitchen always be filled with wonderful aromas, your table with good food and your heart with the joy of sharing" ☕❤️🌹

NOTE:

In case you don't have mozzarella, you can add 1 and a half spoons of Philadelphia neutral cheese, if it's too thick you can add very little milk.
You can pack this cream in the freezer with a special container with a lid for up to 2 months.