Creamy pasta with eggplant

Name: Creamy pasta with eggplant
Total time: 1500 s
Yield: 2 servings
Cuisine: American
Ingredients: 1 boiling water as needed; 1/2 lb pasta of your choice; 1 large eggplant; 1 medium pepper; 6 garlic cloves, minced; 3 tbsp olive oil; 1 6-oz package Philadelphia cheese; 1 tsp dried basil; 1/4 cup dry white wine; 1 tbsp freshly chopped parsley; 1 tbsp grated parmesan cheese

afrora m @cook_3026193

I didn't have much in the fridge so came up with this pasta sauce. I find Philadelphia cheese tastier than heavy cream for pasta. Hope you enjoy!

afrora m @cook_3026193

I didn't have much in the fridge so came up with this pasta sauce. I find Philadelphia cheese tastier than heavy cream for pasta. Hope you enjoy!

Saved

Ingredients

25 mins

2 servings

1boiling water as needed
1/2 lbpasta of your choice
1large eggplant
1medium pepper
6garlic cloves, minced
3 tbspolive oil
16-oz package Philadelphia cheese
1 tspdried basil
1/4 cupdry white wine
garnish (optional)
1 tbspfreshly chopped parsley
1 tbspgrated parmesan cheese

Saved

Steps

25 mins

1

First, fill a large pot with water, bring to a boil and follow the directions on the package for the pasta's cooking time.
2

Meanwhile heat the oil in a medium sized pan and add the peppers.
3

Next add the eggplant. Use your prefered cut of the veggie. I reserved some eggplant and fried independently to use as garnish and add more flavor.
4

Once the veggies have started to brown add the garlic, freshly cracked pepper and the dried basil. When the spices release their aroma, add the wine.
5

If the pasta hasn't cooked yet reduce the heat of the pan and add a few tablespoons of the boiling pasta water. Add some extra salt to taste.
6

Before draining the pasta reserve 1/2 cup of the water. Add the pasta to the pan, together with the water and the Philadelphia cheese. Mix well so the cheese melts and becomes creamy.
7

Place desired amount in a plate. Garnish with parsley, grated cheese and the fried eggplant. Enjoy!