Description
A creamy pasta dish with roasted eggplant, tomato pesto, and crispy chickpeas for added crunch. Perfect for a hearty vegetarian meal.
Ingredients
Scale
- 1 large eggplant, diced
- 1 cup cherry tomatoes, halved
- 1 can chickpeas, drained and dried
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup basil pesto
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 8 oz fettuccine pasta
- 2 cloves garlic, minced
Instructions
- Preheat oven to 400°F.
- Toss eggplant and chickpeas with olive oil, salt, and pepper. Roast for 25 minutes.
- Cook pasta according to package instructions.
- Heat a pan, add garlic, then stir in pesto and heavy cream. Simmer for 3 minutes.
- Add Parmesan cheese and mix until melted.
- Toss pasta with sauce, roasted eggplant, and tomatoes. Top with crispy chickpeas.
Notes
- For extra crispiness, roast chickpeas separately.
- Use gluten-free pasta if needed.
- Add red pepper flakes for a spicy kick.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Main Dish
- Method: Roasting, Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 8g
- Sodium: 480mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 9g
- Protein: 14g
- Cholesterol: 45mg
Keywords: roasted eggplant, tomato pesto, alfredo, crispy chickpeas, vegetarian pasta