Pasta cremosa alle Melanzane e Pomodori Secchi - Ricetta veloce

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Cook pasta in a large pot of salted boiling water until al dente; drain and set aside.

Heat olive oil in a large skillet over medium heat until shimmering.

Add diced onion and sauté until translucent, about 3-4 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add cubed eggplant and sauté until softened, about 5-7 minutes.

Incorporate diced tomatoes and cook until they break down, about 5 minutes.

Pour in vegetable broth and bring to a simmer; let reduce for 3-4 minutes.

Stir in heavy cream and season with salt, black pepper, and red pepper flakes to taste.

Add cooked pasta to the skillet and toss to combine with the sauce.

Fold in fresh basil and lemon juice; adjust seasoning as needed.

Serve hot, garnished with grated parmesan cheese.

Cooking Techniques

Spice Level:

Allergens