Vegetarian Pasta

Creamy Eggplant Pasta

June 14, 2020 (Last Updated: February 6, 2021)

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Total time to make this recipe: 20 minutes
overhead photo of black plate with pasta

A creamy pasta sauce made almost entirely from an eggplant? Yes, you read that right. A delicious flavorful pasta sauce packed with veggies but super creamy and velvety. It has only 5 ingredients, it’s super easy and it’s ready in just 15 minutes so it’s a perfect weekday meal!

I love veggies, I love pasta. It’s just a matter of time before I try to make pasta sauce with every single veggie available!

This is one of my older recipes, one of the staples I often make when I don’t have much time or many ingredients available. It’s so easy to make and so surprisingly delicious that I bet it’ll become a favorite in your house too.

creamy eggplant pasta in a black dish on a towel

How to cook eggplant

Eggplant is a very versatile vegetable, or actually fruit to be more precise. Also known as Aubergine, come from the Solanaceae plant family and it’s rich in vitamins and minerals.

The most common way of cooking eggplant is by sautèeing in a skillet, better if then covered with tomato sauce like this Pasta with Eggplant and Mozzarella; or roasting in the oven. But this is not all, eggplant can also be steamed or boiled.

The flesh of the eggplant is quite spongy and is great at absorbing liquids so be careful with the amount of oil you use and if you choose to boil it, keep in mind that the result will be super mushy and only good if you blend it in a cream to make a sauce or a dip.

black dish with rigatoni in creamy sauce with a fork

How to make eggplant less bitter

Some eggplants, especially if homegrown or from certain varieties, can be quite bitter.

One of the most common ways of treating it is by cutting it into thick slices, covering them with coarse salt, and then pressing them in a colander with something heavy on top for about 1 hour.

The salt will help the eggplant release all the bitter liquids. Remove the salt before cooking and always taste before seasoning it again.

Although I rarely use this method because I like the slight bitterness of eggplants and also because most varieties are not as bitter as you may think.

black dish with pasta in creamy eggplant sauce
close up of creamy aubergine pasta with a fork

The Recipe

overhead photo of black plate with pasta

Creamy Eggplant Pasta

A delicious flavorful pasta sauce packed with veggies but super creamy and made with just 5 ingredients.
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Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 2 people
Author: Jessica – Cooking my Dreams


  • 6 oz dried Pasta
  • 1 Eggplant
  • 1 White or Yellow Onion, minced
  • 1 tbsp Milk or Cream
  • Olive Oil
  • Salt
  • Black Pepper
  • Parmigiano cheese, grated


  • Peel and chop the eggplant in cubes. Boil it in slightly salted water for about 5 minutes or steam it for about 10 minutes. Remove the eggplant with a skimmer and don’t toss the water.
  • Drizzle a pan with oil and sauté the minced onion for a minute. Add the drained eggplant and sauté for 2-3 minutes more.
  • Meanwhile, add more salt to the boiling water and toss the pasta in. Cook according to the packaging instructions, until al dente.
  • Transfer the eggplant and onion in a blender, season with salt and pepper and add the tablespoons of milk. Blend until you get a smooth cream. Add a few tablespoons of pasta water to make it thinner if needed.
  • Drain the pasta and mix it with the creamy eggplant sauce. Serve with abundant grated Parmigiano cheese on top.


Calories: 399 kcal | Carbohydrates: 82 g | Protein: 14 g | Fat: 2 g | Saturated Fat: 1 g | Cholesterol: 1 mg | Sodium: 15 mg | Fiber: 11 g | Sugar: 13 g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Course: Main Course
Cuisine: Italian
Keyword: 20 minute recipe, pasta sauce, vegetarian
Have you tried this recipe?Snap a photo and tag @jess.cookingmydreams or use the hashtag #cookingmydreams!

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