Pasta with Smoky Red Pepper and Eggplant Sauce
mixed greens pear salad

Name: Pasta with Smoky Red Pepper and Eggplant Sauce
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1/2 Onions, diced; 8 oz Pasta, any variety; 1 Tbsp Oil, cooking; ~3/4 cup Roasted Red Pepper and Eggplant Spread (ingredients listed separately); 1/2 cup Cheese, ricotta; 3 Bell peppers, red; 3 lbs Chinese eggplants (sub Japanese eggplants); 2 cloves Garlic, peeled; 1/2 Lemon, juice of; 2 Tbsp Oil, olive; 3/4 tsp Salt; 1/2 tsp Black pepper; 1/2 bulb Shallots, diced; 1 Tbsp Vinegar, red or white wine; 1 tsp Mustard, Dijon; 1 tsp Honey; 3 Tbsp Oil, olive; 1 Pears, any variety, sliced; 4 oz Mixed greens

Active: 45 min Total: 45 min

Original GF Paleo Vegetarian

Pasta with Smoky Red Pepper and Eggplant Sauce

Cooking bell peppers and eggplants under the oven's broiler gives them a smoky flavor that, combined with creamy ricotta cheese, makes a unique sauce for pasta. Serve this pasta with a fresh salad with pears.

Dependency

Provolone Melt with Roasted Red Pepper Spread

Proteins

Cheese

Cuisines

American

Ingredients

Metric

Servings:

Pasta with Smoky Red Pepper and Eggplant Sauce:

Onions - 1/2 , diced
Pasta, any variety - 8 oz
Oil, cooking - 1 Tbsp
Roasted Red Pepper and Eggplant Spread (ingredients listed separately) - ~3/4 cup
Cheese, ricotta - 1/2 cup

Roasted Red Pepper and Eggplant Spread (enough for 2 nights):

Bell peppers, red - 3
Chinese eggplants (sub Japanese eggplants) - 3 lbs
Garlic - 2 cloves , peeled
Lemon - 1/2 , juice of
Oil, olive - 2 Tbsp
Salt - 3/4 tsp
Black pepper - 1/2 tsp

Mixed Greens Pear Salad:

Shallots - 1/2 bulb , diced
Vinegar, red or white wine - 1 Tbsp
Mustard, Dijon - 1 tsp
Honey - 1 tsp
Oil, olive - 3 Tbsp
Pears, any variety - 1 , sliced
Mixed greens - 4 oz

Prep

Roast vegetables - (This makes enough for 2 nights.) Turn on your oven’s broiler. Core stem out of red peppers. Pierce eggplant all over with a fork. Brush veggies lightly with some oil. Broil on a sheet pan or grill over direct heat for 6 minutes each side. Once red pepper is charred and eggplant is softened, place in a mixing bowl and cover with a plate for ~5 minutes to steam off skins. When cool enough to touch, scrape flesh out of eggplant and skin off of red pepper. This video shows you how to roast peppers. (Can be done up to 5 days ahead)
Make spread - Peel garlic. Place flesh of eggplant, red peppers, garlic, lemon juice, olive oil, salt and black pepper in the bowl of a food processor. Blend until smooth. Season with more salt and pepper if needed. Reserve half the spread for Wednesday. (Can be done up to 5 days ahead)
Onions / Shallots - Prep as directed. (Can be done up to 5 days ahead)
Make vinaigrette - Whisk together shallots, wine vinegar, mustard and honey. Add oil while whisking. (Can be done up to 5 days ahead)
Slice pears.

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Make

Bring a saucepan of water to boil. Salt generously and add pasta. Cook until al dente, tender but not soggy. Use a measuring cup to reserve 1/2 cup / 118 mL of pasta water (amount for 4 servings; adjust accordingly if customizing servings). Drain.
Heat a saute pan (or a wok over medium-high heat. Add oil. When oil is hot, add onions and saute until soft, 2-3 minutes. Add red pepper spread (remember to reserve half for Wed.) and saute until fragrant, ~1 minute. Reduce heat to medium.
To the sauce add cooked pasta, ricotta and half the pasta water. Toss to combine, adding additional pasta water if needed to make the sauce creamy. Season with salt and pepper.
Toss together greens, pears and vinaigrette.
Serve pasta with salad on the side and enjoy!

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