CREAMY EGGPLANT CAMPANELLE

Creamy Eggplant Campanelle image

I'm Italian and rarely cook with a recipe. I love to make things up with what I have on hand and this was one of those recipes! It seems like they turn out the best!

Provided by vegiewings

Time 35m

Yield 8

Number Of Ingredients 9

Ingredients

4 tablespoons olive oil, or as needed
2 cloves garlic, minced
1 large eggplant, cubed
1 (16 ounce) package penne pasta, dry
½ (8 ounce) package low-fat cream cheese
½ cup 1% milk, or as needed
salt and ground black pepper to taste
¼ cup chopped sun-dried tomatoes, or to taste
¼ cup freshly grated Parmesan cheese

Steps:

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.
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.
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.
Serve eggplant mixture over pasta and sprinkle with Parmesan cheese.

Nutrition Facts : Calories 336.2 calories, Carbohydrate 48.7 g, Cholesterol 10.9 mg, Fat 11.6 g, Fiber 5 g, Protein 11.6 g, SaturatedFat 3.4 g, Sodium 127.2 mg, Sugar 5.3 g