Creamy Eggplant Campanelle

Campanelle pasta is paired with tender eggplant and tart sun-dried tomatoes in a creamy sauce in this quick and easy meal.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 336 Calories

Ingredients

• salt and ground black pepper to taste
• 2 cloves garlic, minced
• 1 large eggplant, cubed
• 4 tablespoons olive oil, or as needed
• 1 (16 ounce) package penne pasta, dry
• 0.25 cup freshly grated Parmesan cheese
• 0.5 (8 ounce) package low-fat cream cheese
• 0.5 cup 1% milk, or as needed
• 0.25 cup chopped sun-dried tomatoes, or to taste

Recipe Instructions

Step 1

While the pasta is cooking, add enough olive oil to coat the bottom of a large frying pan. Heat over medium heat. Add garlic to hot oil and saute until tender, but not brown, 1 to 2 minutes. Add eggplant, salt, and pepper. Increase heat to medium-high and cook until eggplant is tender and browned, about 15 minutes.

Step 2

While the eggplant is cooking, bring a large pot of lightly salted water to a boil. Add campanelle and cook, stirring occasionally, until tender yet firm to the bite, 7 to 10 minutes. Drain.

Step 3

Add cream cheese and 1/2 cup milk to the eggplant; stir to combine. Add more milk if necessary to make a smooth cream sauce. Add sun-dried tomatoes and cook until warmed through, 1 to 2 minutes.

Step 4

Serve eggplant mixture over pasta and sprinkle with Parmesan cheese.