Creamy Eggplant Campanelle Recipes
CREAMY EGGPLANT CAMPANELLE
I'm Italian and rarely cook with a recipe. I love to make things up with what I have on hand and this was one of those recipes! It seems like they turn out the best!
Provided by vegiewings
Time 35m
Yield 8
Number Of Ingredients 9
Steps:
- While the pasta is cooking, add enough olive oil to coat the bottom of a large frying pan. Heat over medium heat. Add garlic to hot oil and saute until tender, but not brown, 1 to 2 minutes. Add eggplant, salt, and pepper. Increase heat to medium-high and cook until eggplant is tender and browned, about 15 minutes.
- While the eggplant is cooking, bring a large pot of lightly salted water to a boil. Add campanelle and cook, stirring occasionally, until tender yet firm to the bite, 7 to 10 minutes. Drain.
- Add cream cheese and 1/2 cup milk to the eggplant; stir to combine. Add more milk if necessary to make a smooth cream sauce. Add sun-dried tomatoes and cook until warmed through, 1 to 2 minutes.
- Serve eggplant mixture over pasta and sprinkle with Parmesan cheese.
Nutrition Facts : Calories 336.2 calories, Carbohydrate 48.7 g, Cholesterol 10.9 mg, Fat 11.6 g, Fiber 5 g, Protein 11.6 g, SaturatedFat 3.4 g, Sodium 127.2 mg, Sugar 5.3 g
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