Pasta con Melanzane e Ricotta

Pasta con Melanzane e Ricotta is a delightful dairy-free Italian dish featuring tender pasta tossed with roasted eggplant and creamy ricotta made from nuts. This vibrant meal is both comforting and nutritious, perfect for a cozy supper.

Ingredients

• Pasta (e.g., penne or fusilli) - 150 grams
• Eggplant - 1 medium (approximately 250 grams)
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Cherry tomatoes - 200 grams, halved
• Fresh basil - 10 grams, chopped
• Nutritional yeast - 2 tablespoons
• Salt - to taste
• Black pepper - to taste

Steps

1. Preheat your oven to 200°C (390°F).
2. Cut the eggplant into small cubes and spread them on a baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and pepper. Roast in the oven for 20 minutes or until golden brown.
3. Meanwhile, cook the pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta cooking water.
4. In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
5. Add the cherry tomatoes to the skillet and cook for 3-4 minutes until they start to soften.
6. Stir in the roasted eggplant and cooked pasta, mixing well. If the pasta seems dry, add reserved pasta water gradually until you reach the desired consistency.
7. Add the nutritional yeast and chopped basil, mixing everything together. Season with additional salt and pepper to taste.
8. Serve warm, garnished with extra basil if desired.

Nutrition

• Calories: 450
• Protein: 12 g
• Carbs: 65 g
• Fiber: 8 g
• Sugar: 6 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Water: 0.5 L

Health Benefits

• Rich in dietary fiber from eggplant and pasta, promoting digestive health.
• Packed with antioxidants from tomatoes and basil, supporting overall health.

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