Vegetarian Ricotta Pasta with Eggplant & Tomatoes
This rustic Eggplant and Sun-Dried Tomato Ricotta Pasta combines roasted eggplant, tangy sun-dried tomatoes, and creamy ricotta in a vibrant, satisfying vegetarian pasta dish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
Scale
- 12 oz pasta (rigatoni, fusilli, penne)
- 1 large eggplant, diced
- 2 tbsp olive oil
- 3 cloves garlic, minced
- ½ red onion, thinly sliced
- ⅓ cup sun-dried tomatoes, chopped
- ¾ cup whole-milk ricotta
- Salt and pepper to taste
- Optional: red pepper flakes, fresh basil, Parmesan, toasted pine nuts
Instructions
- Roast diced eggplant at 400°F with olive oil and salt for 25–30 minutes.
- Cook pasta al dente. Reserve ½ cup pasta water, then drain.
- In a skillet, sauté garlic and onion. Add sun-dried tomatoes.
- Blend ricotta with a splash of pasta water until creamy.
- Add roasted eggplant and pasta to skillet. Stir in ricotta mixture.
- Toss everything together, season to taste, and garnish before serving.
Notes
- For vegan: use dairy-free ricotta and omit cheese garnish.
- Add lemon zest for brightness or chili flakes for heat.
- Great for meal prep — lasts 3 days in the fridge.