Spaghetti with Roasted Eggplant Purée is a comforting pasta dish with a rich, velvety eggplant sauce. The eggplant is roasted to perfection, blending beautifully with basil, pine nuts, and parmesan for a creamy, pesto-like purée. Combined with savory pancetta and juicy cherry tomatoes, this spaghetti is bursting with flavor and simplicity, ideal for weeknights and special occasions.
You’ll Love This Spaghetti with Roasted Eggplant Purée
This spaghetti is a delightful blend of textures and flavors that make it both comforting and unique. The creamy roasted eggplant purée is the star of the dish, transforming the pasta into a rich, velvety experience that’s lighter than traditional cream sauces but just as satisfying. Paired with fresh basil, it brings a burst of herbaceous freshness that brightens each bite, while the savory pancetta adds a hint of smoky depth, making the dish feel indulgent without being heavy.
This pasta is perfect for eggplant lovers who want a new twist on a classic Italian-inspired meal, and it’s equally appealing for those looking for a flavorful, veggie-forward sauce that’s simple yet memorable. The roasted eggplant purée clings to the noodles beautifully, making each forkful a creamy, aromatic delight. Whether you’re cooking for a family dinner or a cozy date night, this spaghetti dish is sure to impress.
Ingredients You’ll Need
- 1 medium eggplant (about 1 lb/454 g)
- 1 cup fresh basil leaves
- ½ cup grated Parmigiano Reggiano cheese
- 1 tbsp pine nuts
- 3 tbsp extra-virgin olive oil
- Salt and black pepper, to taste
- 1¼ cups diced pancetta (or vegan sausage as a substitute)
- 2 cups cherry tomatoes, whole
- 1 package spaghetti (any type preferred)
Instructions
- Preheat Oven: Heat oven to 400°F (200°C). Pierce the eggplant several times with a fork and place it on a baking sheet. Roast for 40 minutes or until tender and wrinkly. Let it cool.
- Prepare Eggplant Purée: Slice the cooled eggplant, scoop out the flesh, and add it to a food processor. Add basil, parmesan, pine nuts, olive oil, salt, and pepper. Blend until smooth.
- Cook Spaghetti: Prepare spaghetti according to package instructions. Reserve ¼ cup of pasta water before draining.
- Cook Pancetta: Heat a skillet over medium-high heat. Add pancetta, cooking until it’s crispy and golden. Remove and set aside, leaving the fat in the skillet.
- Sauté Cherry Tomatoes: In the same skillet, add cherry tomatoes. Season with salt, cook until softened, then remove from heat.
- Combine Ingredients: Add the eggplant purée and pancetta to the tomatoes in the skillet. Add the reserved pasta water to adjust the sauce consistency, then add the spaghetti and toss until well coated.
- Serve: Divide the spaghetti between plates and garnish with additional parmesan and basil, if desired.
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Serving Suggestions
This spaghetti with roasted eggplant purée goes well, balanced with traditional Italian side dishes. Serve it with warm, crusty garlic bread to mop up the rich, creamy sauce and a side of refreshing crisp-fresh salad-like arugula with lemon vinaigrette or a Caprese salad with tomatoes, mozzarella, and basil to provide contrast. For a little extra depth to the dish, sprinkle on some red pepper flakes for a touch of heat or finish with a drizzle of balsamic glaze for sweet and tangy, balanced flavors that enhance the natural flavor of roasted eggplant. Grated Parmesan or Pecorino cheese works wonders as a finishing touch to add a salty, nutty note.
How to Store Spaghetti with Roasted Eggplant Purée
Store leftover spaghetti with roasted eggplant purée in a sealed container in the refrigerator for up to 3 days. Reheat the pasta in a saucepan, adding some water or drizzling some olive oil to bring it up to that creamy consistency once more. This is done over medium-low heat, stirring from time to time until warm through. Try not to microwave if at all possible because this reheating in the stove will help to keep the texture of the eggplant purée smooth and retain its flavor.
Additional Tips for Spaghetti with Roasted Eggplant Purée
- Pine Nut Substitute: Use walnuts or almonds for a unique flavor twist.
- Vegan Option: Substitute pancetta with diced mushrooms or vegan sausage.
- Make it Gluten-Free: Opt for gluten-free spaghetti to make this dish gluten-free without losing flavor.
Spaghetti with Roasted Eggplant Purée Recipe
Equipment
- Baking sheet
- skillet
- food processor
- Large pot
Ingredients
- 1 medium eggplant about 1 lb
- 1 cup basil leaves
- ½ cup grated Parmigiano Reggiano cheese
- 1 tbsp pine nuts
- 3 tbsp extra-virgin olive oil
- Salt and pepper to taste
- 1¼ cups diced pancetta
- 2 cups cherry tomatoes
- 1 package spaghetti
Instructions
- Preheat oven to 400°F. Roast eggplant until soft (40 min).
- Blend eggplant flesh, basil, parmesan, pine nuts, olive oil, salt, and pepper.
- Cook spaghetti, reserving ¼ cup pasta water.
- Sauté pancetta until crispy; set aside.
- Sauté tomatoes in pancetta fat; remove.
- Add purée, pancetta, and tomatoes to the skillet. Combine with spaghetti.
- Serve warm with extra parmesan and basil.
