Name: Creamy Eggplant Campanelle
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Olive oil, or as needed - 4 tablespoons; Garlic, minced - 2 cloves; Eggplant, cubed - 1 large; Penne pasta, dry - 1 (16 ounce) package; Low-fat cream cheese - ½ (8 ounce) package; 1% milk, or as needed - ½ cup; Salt and ground black pepper to taste - ½ cup; Chopped sun-dried tomatoes, or to taste - ¼ cup; Freshly grated Parmesan cheese - ¼ cup

Ingredients for - Creamy Eggplant Campanelle

1. Olive oil, or as needed 4 tablespoons

2. Garlic, minced 2 cloves

3. Eggplant, cubed 1 large

4. Penne pasta, dry 1 (16 ounce) package

5. Low-fat cream cheese ½ (8 ounce) package

6. 1% milk, or as needed ½ cup

7. Salt and ground black pepper to taste ½ cup

8. Chopped sun-dried tomatoes, or to taste ¼ cup

9. Freshly grated Parmesan cheese ¼ cup

How to cook deliciously - Creamy Eggplant Campanelle

1 . Stage

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.

2 . Stage

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.

3 . Stage

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.

4 . Stage

Serve eggplant mixture over pasta and sprinkle with Parmesan cheese.