A Gleaming Gem: Creamy Eggplant Campanelle

I remember my first experience cooking with eggplant like it was yesterday. I was so excited to make something new and creative, and I was definitely not disappointed!

This Creamy Eggplant Campanelle is one of the most delicious recipes I have ever tried. It’s creamy, flavorful, and has a wonderful texture that will make your taste buds sing. The combination of eggplant, creamy sauce, and campanelle pasta is simply divine.

Creamy Eggplant Campanelle Recipe

Ingredients

• 1 (16 ounce) package penne pasta, dry
• 1 large eggplant, cubed
• 4 tablespoons olive oil, or as needed
• 2 cloves garlic, minced
• ½ (8 ounce) package low-fat cream cheese
• ½ cup 1% milk, or as needed
• Salt and ground black pepper to taste
• ¼ cup chopped sun-dried tomatoes, or to taste
• ¼ cup freshly grated Parmesan cheese

Instructions

• Bring a large pot of salted water to a boil over high heat.
• Add the penne pasta to the boiling water and cook according to package instructions.
• Meanwhile, in a large skillet, heat the olive oil over medium-high heat. Add the cubed eggplant and cook until lightly browned, about 5 minutes.
• Add the minced garlic and cook for 1 minute.
• Reduce the heat to low and add the cream cheese and milk. Stir until the cream cheese is melted and the sauce is smooth.
• Season the sauce with salt and pepper to taste.
• Add the cooked penne pasta and sun-dried tomatoes to the skillet and stir until evenly combined.
• Sprinkle the Parmesan cheese over the pasta and stir until combined.
• Let the pasta simmer for 5 minutes, stirring occasionally, until the sauce has thickened.
• Serve the Creamy Eggplant Campanelle hot. Enjoy!

Nutrition Facts

• Serving size: 1 bowl
• Calories: 270
• Fat: 10g
• Saturated Fat: 4g
• Carbohydrates: 34g
• Sugar: 5g
• Protein: 8g
• Sodium: 180mg

Versatile flavor combinations of creamy eggplant campanelle

When it comes to exploring the versatile flavor combinations of Creamy Eggplant Campanelle, the options are truly endless. From traditional Italian flavors like basil, oregano and garlic, to more unique combinations like curry and coconut milk, this delicious dish can take on a variety of flavors to suit any taste.

For those looking for a classic Italian flavor, the combination of basil, oregano and garlic makes for a delicious and simple pasta dish. Start by sautéing diced eggplant in olive oil with a mixture of minced garlic, oregano and basil. Once cooked, add the cooked pasta and some additional olive oil to the pan and heat until everything is warmed through. For a creamy finish, top with grated Parmesan and a sprinkle of oregano before serving.

For a more unique take on the dish, try adding some Indian-inspired flavors. Start by marinating the eggplant in a mixture of yogurt, garam masala, cumin and paprika. After the eggplant is cooked, stir in a can of light coconut milk and bring to a simmer. Add the cooked pasta to the pan, season with sea salt and freshly ground black pepper, and serve with a sprinkling of chopped cilantro.

No matter what flavors you choose, Creamy Eggplant Campanelle can be a delicious and versatile dish to add to any meal. With a few simple ingredients and some creativity, you can enjoy a delicious meal any night of the week.

How to cook creamy eggplant campanelle for a delicious and easy weeknight meal: tips and tricks for perfect results

Use a large pot to boil a gallon of salted water before adding the campanelle pasta.

• While the pasta is boiling, heat a large skillet over medium-high heat and add a tablespoon of olive oil.
• Cut the eggplant into cubes and add it to the skillet, stirring occasionally until the eggplant is soft and lightly golden.
• Add the garlic and cook for 1-2 minutes before adding the diced tomatoes and tomato paste.
• Reduce the heat to low and simmer the mixture for 10-12 minutes, stirring occasionally.
• When the pasta is done cooking, reserve a cup of the cooking liquid, then drain the pasta and add it to the skillet with the eggplant mixture.
• Stir in half a cup of the cooking liquid to create a creamy, saucy consistency.
• Add the spinach to the skillet and let it wilt for 1-2 minutes before adding the Parmesan cheese.
• Serve the creamy eggplant campanelle with freshly grated Parmesan cheese and a sprinkle of fresh oregano.

How to create a healthy and balanced meal with creamy eggplant campanelle

Start by preheating the oven to 350 degrees Fahrenheit and preparing the eggplant. Peel and cut into cubes, season with salt and pepper, and spread on a parchment-lined baking sheet. Roast for 18 minutes, stirring halfway through.

• While the eggplant is roasting, make the creamy sauce. In a medium saucepan, melt butter over medium heat. Add minced garlic, diced shallot, and a pinch of red pepper flakes and cook for 2-3 minutes.
• Add vegetable broth, cream, and fresh thyme and bring to a simmer. Simmer for 10 minutes, stirring occasionally, until the sauce has thickened.
• Cook the campanelle according to the package instructions in a large pot of salted boiling water. Once cooked, drain and add to the creamy sauce.
• Add the roasted eggplant and stir to coat with the sauce.
• Serve the creamy eggplant campanelle with a sprinkle of freshly grated Parmesan cheese and fresh parsley.

Quick and easy recipes for busy nights: creamy eggplant campanelle

With hectic days and nights, it can be hard to get a nutritious meal on the table that everyone enjoys. But, with this quick and easy Creamy Eggplant Campanelle recipe, you can have a delicious dinner ready in no time.

This simple dish is packed with flavor and is sure to be a hit with the whole family. Eggplant is the star of this dish, providing a meaty texture and a mild flavor that pairs perfectly with the creamy sauce. The campanelle pasta shape holds the sauce and eggplant nicely, while the fresh parsley and Parmesan cheese provide a delicious finishing touch.

To make this simple meal, start by prepping your ingredients. Peel and dice the eggplant, mince the garlic and parsley, and grate the Parmesan cheese. Then, cook the campanelle in a large pot of salted boiling water until al dente.

Next, heat a large skillet over medium heat and add the olive oil. Once the oil is hot, add the garlic and eggplant and sauté until the eggplant is soft and lightly browned. Add a splash of white wine for extra flavor and reduce for a few minutes. Then, stir in the cream and reduce until the sauce is thickened.

Finally, add the cooked campanelle to the sauce and toss to coat. Remove from heat and top with the parsley and Parmesan cheese. Serve the Creamy Eggplant Campanelle hot and enjoy!

With minimal effort and only a few ingredients, you’ve created a delicious and nutritious meal that’s sure to be a hit with the family.

The perfect comfort food for cooler weather: creamy eggplant campanelle

When the cooler weather sets in, there’s nothing more comforting than a hearty and creamy dish of eggplant campanelle. This delicious pasta dish is made with succulent roasted eggplant, creamy ricotta cheese, and campanelle pasta all combined in a rich, garlic and tomato-infused sauce.

This easy-to-make dish is sure to please any crowd, no matter their dietary restrictions. For vegans and vegetarians, the ricotta cheese can be omitted, or replaced with vegan or vegetable-based alternatives. Additionally, the sauce can be made gluten-free by using gluten-free campanelle or other gluten-free pasta.

The key to this dish is roasting the eggplant. Roasting really brings out the sweetness of the eggplant and gives it a nice, smoky flavor. Once the eggplant is cooked, the ricotta cheese and the garlic and tomato sauce are added to create a thick, creamy base. The campanelle pasta is then tossed in and cooked until al dente.

Creamy Eggplant Campanelle is an easy and delicious meal that’s perfect for cooler weather. It’s hearty, comforting, and can easily be adapted to fit any dietary needs. Whether you’re serving it for a family dinner or for a special occasion, Creamy Eggplant Campanelle is sure to be a hit.