23 October 2024

Eggplant Ricotta Pesto Pasta

Another delicious recipe for all the pasta lovers out there! In this Eggplant Ricotta Pesto Pasta, fresh ingredients and bold flavors come together to create a delicate yet hearty dish. The blend consists of roasted eggplant, cherry tomatoes, ricotta, fresh basil, and crunchy almonds. You can enjoy this sauce hot or cold as a pasta salad, and you will lose yourself in its creaminess.

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The crispy edges of the vegetables add a pleasant texture to the pesto that contrasts nicely with the creamy ricotta. Compared to boiling, baking allows the eggplants and cherry tomatoes to retain their nutrients. Additionally, it requests less oil, making the pesto healthier while still achieving a thick texture. Finally, the oven simplifies the process, as you just need to place the vegetables on a baking sheet and let the oven do the hard work.

I find this Eggplant Ricotta Pesto Pasta tastier when eat in a pasta salad because it releases all the flavors. You can distinguish all the ingredients and the creamy sauce manage to coat the tortiglioni, which is for me the best shape for this kind of recipe.

This pesto pairs well with white rice, brown rice, quinoa or any type of grain. Its oily texture complements the firm texture of rice, farro, or barley, creating a satisfying contrast without overpowering the mild base. I store any leftovers in a food container in the fridge, where it stays fresh for up to 1-2 days. Finally, I suggest sprinkling some Parmesan on top of the Eggplant Ricotta Pesto Pasta to add a hint of saltiness.

Ingredients for creamy and healthy pesto

Eggplant: roasting eggplants in the oven enhances their natural sweetness and smoky flavor, which complements the freshness and tanginess of the other ingredients. Eggplants are low in calories and are a great source of fiber, vitamins and antioxidants. This cooking technique is very easy, as it only requires piercing the vegetables with a fork and placing them whole on a lined baking tray.

Cherry tomatoes: once roasted, these little tomatoes add a caramelized flavor, and their acidity helps to balance the richness of the other ingredients, such as ricotta and olive oil. Additionally, cherry tomatoes provide moisture and a juicy burst to the pesto.

Almonds: these nuts add a pleasant crunch to the pesto, contrasting with the creaminess of the ricotta and the softness of the roasted eggplant and tomatoes. Almonds are an excellent source of healthy fats, protein, and fiber, along with essential minerals and vitamins. This helps boost the nutritional profile of the pesto, making it more filling. Finally, almonds help to emulsify the pesto, creating a smooth and cohesive texture. Moreover, the combination of fats and protein makes the pesto more satisfying and keeps you fuller for longer.

Basil: fresh basil provides a bright and aromatic flavor that is both sweet and peppery. Its oils enhance the sensory appeal of the pesto, while its vibrant green color elevates the presentation. Additionally, basil is packed with antioxidants, vitamins and anti-inflammatory compounds, which boost the nutritional value of the dish.

Garlic cloves: this ingredient adds a pungent and robust flavor that complements the sweetness of eggplant and cherry tomatoes. Garlic has numerous heath benefits, including anti-inflammatory and antioxidant properties. Moreover, allicin helps boost the immune system and improve heart health.

Ricotta: this cheese is the primary source of creaminess, and with its slightly sweet flavor, it acts as a neutral base that allows the other ingredients to shine. Ricotta is a good source of protein and calcium, making it a healthier option compared to other cheeses or creams.

Find the complete recipe with measurements below.

How to prepare the eggplant and ricotta pasta

Cut the cherry tomatoes in half, season with salt and pepper, a drizzle of oil and bake in the oven at 200°C for about 20-25 minutes.

Place the entire eggplants on a baking tray lined with parchment paper, pierce them on the surface with a fork and bake at 250°C for about 45 minutes.

Remove the eggplants from the oven, peel them and cut the steam, then add to a mixer along with roasted cherry tomatoes, almonds, garlic cloves, olive oil . Mix for a few seconds, then incorporate the Ricotta and basil. Blend again and season with salt and pepper.

Pour the pesto over the pasta, which has been cooked in salted boiling water, and toss to combine.

My tips for the perfect pesto

Substitute the almonds with other nuts such as cashews or pine nuts.

Keep some of the roasted cherry tomatoes to put them on top of the final dish.

You can peel the whole eggplants before roasting them in the oven.

Did you try this recipe? Don’t forget to share it with me tagging @nutritiouslysofia on Instagram!