This Roasted Red Pepper and Eggplant Pasta is smoky, rich, creamy, and super simple and easy to make!
This dish is made with a creamy red pepper sauce and filled with roasted eggplant and cherry tomatoes, and crispy chickpeas. It’s easy and quick to make and the perfect weeknight dinner!
I’ve been all about quick and easy weeknight dinners lately. I need dishes that require minimal ingredients and prep and are ready in less than 1 hour.
This Roasted Red Pepper and Eggplant Pasta takes less than 1 hour to make, is simple to prepare, and packed with flavor!
How to make Roasted Red Pepper and Eggplant Pasta:
- Add whole red bell pepper and tomatoes to a baking sheet. Broil on high for 10 minutes until the skin is blackened. Once the veggies are done done, transfer to a heat proof bowl and cover with plastic wrap. This will steam them, making them easier to peel. Let them sit for 5 minutes then safely remove peel and transfer to a high speed blender. Blend on high until creamy. Set aside.
- Preheat oven to 425°F. Add eggplant to a large foil-lined baking sheet and toss with 1 tbsp olive oil, ½ tsp kosher salt, and few turns of freshly cracked black pepper. Roast for 25 minutes, flipping halfway through.
- While eggplant is roasting, heat 1 tbsp olive oil in a large skillet over medium-high. Add chickpeas and a pinch of kosher salt. Cook for 4-5 minutes, stirring frequently, until toasted and golden brown. Add shallot and garlic and saute for 3-4 minutes until shallot becomes soft and translucent. Stir in cherry tomatoes and fresh thyme and cook until they start to become jammy, pressing them down with a wooden spoon or spatula, about 5-7 minutes. Stir in the roasted red pepper mixture. Bring mixture to a low boil then reduce to simmer, uncovered for about 15-20 minutes.
- While sauce is cooking, cook pasta according to pkg directions. Reserve ½ cup pasta water then drain pasta.
- Add cooked pasta, reserved pasta water, and cooked eggplant to simmering sauce. Adjust taste with more salt and pepper, as desired. (Optional): Serve pasta with fresh basil, grated parmesan, and dash of red pepper flakes. Enjoy!
Why you’ll love this Roasted Red Pepper and Eggplant Pasta:
- Simple and easy to make
- Ready in less than 1 hour
- Packed with smoky, sweet, and savory flavors
- Perfect meal prep recipe
- 100% plant-based
- Oh so delicious!
If you’re looking for more delicious creamy pasta recipes, you’ll also love this Creamy Chanterelle Mushroom Pasta, this Creamy Caramelized Leek Tagliatelle, and this Creamy Corn & Cherry Tomato Pasta.
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
This Roasted Red Pepper and Eggplant Pasta is smoky, rich, creamy, and super simple and easy to make!
- 1 red bell pepper
- 2 roma tomatoes
- 2 tbsp olive oil, divided
- 1 large eggplant, peeled and cubed
- 1-15 oz. can chickpeas, drained and rinsed
- 1 shallot, finely diced
- 3 cloves garlic, finely minced
- 1 pint cherry tomatoes, halved
- 1 tbsp fresh thyme leaves
- 8 oz dry rigatoni
- Kosher salt
- Black Pepper
- (Optional toppings): fresh basil, grated parmesan, red pepper flakes
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Add whole red bell pepper and tomatoes to a baking sheet. Broil on high for 10 minutes until the skin is blackened. Once the veggies are done done, transfer to a heat proof bowl and cover with plastic wrap. This will steam them, making them easier to peel. Let them sit for 5 minutes then safely remove peel and transfer to a high speed blender. Blend on high until creamy. Set aside.
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Preheat oven to 425°F. Add eggplant to a large foil-lined baking sheet and toss with 1 tbsp olive oil, ½ tsp kosher salt, and few turns of freshly cracked black pepper. Roast for 25 minutes, flipping halfway through.
-
While eggplant is roasting, heat 1 tbsp olive oil in a large skillet over medium-high. Add chickpeas and a pinch of kosher salt. Cook for 4-5 minutes, stirring frequently, until toasted and golden brown. Add shallot and garlic and saute for 3-4 minutes until shallot becomes soft and translucent. Stir in cherry tomatoes and fresh thyme and cook until they start to become jammy, pressing them down with a wooden spoon or spatula, about 5-7 minutes. Stir in the roasted red pepper mixture. Bring mixture to a low boil then reduce to simmer, uncovered for about 15-20 minutes.
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While sauce is cooking, cook pasta according to pkg directions. Reserve ½ cup pasta water then drain pasta.
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Add cooked pasta, reserved pasta water, and cooked eggplant to simmering sauce. Adjust taste with more salt and pepper, as desired. (Optional): Serve pasta with fresh basil, grated parmesan, and dash of red pepper flakes. Enjoy!
