Eggplant Goat Cheese Pasta is a creamy, sweet healthy pasta salad that is perfect served as dinner or a side dish. You can enjoy it warm or cold.
Now that the weather’s warming up, it’s time to gear up for backyard grill outs, picnics and patio parties! Yes, I might be a bit early, but positive thinking never hurt.
So to celebrate, I thought it was only appropriate to offer up some pasta, tossed in a bowl with a bunch of tangy goat cheese, fresh garden veggies and parmesan cheese. That’s right, I am sharing what will become your favorite summer pasta salad.
This recipe is a perfect layer of delicious flavors. Eggplant and sweet onions are roasted together to bring out their perfect flavors. Tossed all together with some whole grain pasta {to keep it healthy} and tangy goat cheese. Garnished with grated parmesan cheese and fresh parsley makes a perfect dinner or side recipe.
Eggplant Goat Cheese Pasta
Ingredients
- 1 large eggplant trimmed and cubed
- 1/2 teaspoon kosher salt
- 1 yellow onion peeled, diced into 1/2-inch pieces
- 1 tablespoon olive oil
- 1/4 teaspoon ground black pepper
- 1 teaspoon dried Italian seasoning
- 1 13.25 ounce package whole grain penne pasta
- 1 cup 8 ounces goat cheese, crumbled
- 1 cup coarsely chopped walnuts toasted
- 1/3 cup finely grated Parmesan
- 1 tablespoon fresh parsley chopped
Instructions
- Line a baking sheet with paper towels place cubed eggplant on top and sprinkle eggplant with kosher salt. Set aside for 20 minutes and eggplant will sweat. Using paper towel dry eggplant. Throw away paper towel.
- Preheat oven 400°
- In a large bowl place eggplant, onion, olive oil, ground black pepper and Italian seasoning. Toss to coat.
- Place eggplant mix on baking sheet and cook for 20 minutes in preheated oven.
- Meanwhile cook pasta according to directions, drain and reserve about a cup of the pasta water.
- In a large serving bowl add goat cheese, drained pasta and toss until goat cheese is melted and pasta is coated. If it is too dry add a bit of the pasta water, about 1/4 cup at a time {you may not need any}
- Add the cooked eggplant and onion mixture. Toss well and garnish with parmesan cheese and parsley.
- Serve and enjoy.
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