Savory Eggplant and Roasted Red Pepper Pasta with Brie
This delightful dish combines the earthy flavors of roasted eggplant and sweet roasted red peppers, all enveloped in a creamy brie cheese sauce and served over linguine. Inspired by the vibrant produce from the local KC Farmers' Market, this recipe is perfect for both casual dinners and more special occasions. The preparation is quick and hassle-free, ensuring that you won't have a big mess to clean up afterward. Treat yourself or impress your friends with this beautiful, healthy pasta dish that celebrates fresh ingredients. The brie cheese adds a luxurious touch, making every bite a gourmet experience. Enjoy it hot with a side of crusty bread and a sprinkle of parmesan for a complete meal.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
eggplant
1 medium (cubed)
Vidalia onion
1 (cubed, cut into larger chunks)
garlic cloves
6 (chopped)
extra virgin olive oil
1/4 cup
sea salt
to taste
coarse ground black pepper
to taste
fresh basil leaves
1/4 cup (chopped)
roasted red peppers
1 (16 ounce) jar (drained and cubed)
brie cheese
4 ounces (rind on, cut into small pieces)
basil and garlic flavored linguine
8 ounces (can substitute other flavors or plain, dried pasta)
Instructions
1
Preheat your oven to 400°F (200°C).
2
Line a metal baking pan with aluminum foil and spray it lightly with non-stick cooking spray for easy cleanup.
3
In a large ziplock bag, combine the cubed eggplant, cubed Vidalia onion, chopped garlic, olive oil, sea salt, and coarse ground black pepper. Seal the bag and shake well to ensure all the vegetables are evenly coated.
4
Spread the vegetable mixture out in a single layer on the prepared baking pan. Roast in the oven for about 15 minutes, or until the eggplant is tender and the onion is starting to turn translucent.
5
While the vegetables are roasting, bring a large pot of salted water to a boil. Add your linguine and cook according to package instructions until al dente. Drain the pasta, reserving a small cup of pasta water.
6
Immediately return the hot pasta to the pot and add the brie cheese. Toss well to incorporate the cheese as it melts and creates a creamy sauce. If needed, add a little reserved pasta water to achieve your desired sauce consistency.
7
Add the roasted vegetable mixture and the cubed roasted red peppers to the pasta. Toss gently to combine all the ingredients.
8
Finish by adding the chopped fresh basil and toss again to distribute evenly. Serve your savory pasta immediately with slices of fresh, crusty bread and freshly grated parmesan cheese on the side.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the primary flavor profile of this pasta dish?
This dish combines earthy roasted eggplant and sweet roasted red peppers with a luxurious, creamy brie cheese sauce.
What type of pasta is recommended for this recipe?
The recipe calls for 8 ounces of basil and garlic flavored linguine, though plain or other flavored dried pasta can be substituted.
How much brie cheese is needed and should the rind be removed?
You will need 4 ounces of brie cheese, cut into small pieces with the rind left on.
At what temperature should the oven be set to roast the vegetables?
The oven should be preheated to 400°F (200°C).
How long should the eggplant and onions roast in the oven?
The vegetable mixture should roast for approximately 15 minutes until the eggplant is tender and the onion is translucent.
What is the best way to ensure the vegetables are evenly coated with oil and seasoning?
The recipe suggests combining the eggplant, onion, garlic, oil, and spices in a large ziplock bag and shaking it well.
What kind of onion is used in this recipe?
One Vidalia onion, cubed and cut into large chunks, is used.
How many garlic cloves are required?
The recipe calls for 6 chopped garlic cloves.
Is this eggplant pasta recipe vegetarian?
Yes, this recipe is vegetarian-friendly.
How do you make the creamy sauce for the pasta?
The sauce is created by tossing the hot, freshly drained pasta with small pieces of brie cheese until it melts.
Should I save any of the pasta cooking water?
Yes, you should reserve a small cup of pasta water to adjust the sauce consistency if needed.
What type of roasted red peppers should I use?
The recipe specifies using one 16-ounce jar of roasted red peppers, drained and cubed.
Which fresh herb is added at the end of the preparation?
One quarter cup of chopped fresh basil leaves is added just before serving.
What are the recommended side dishes for this meal?
It is best served with fresh, crusty bread and freshly grated parmesan cheese.
How do you minimize cleanup for this recipe?
Lining the baking pan with aluminum foil and using a ziplock bag to coat the vegetables helps make cleanup quick and easy.
What inspired this specific dish?
The recipe was inspired by fresh produce found at the KC Farmers' Market.
How much olive oil is needed for roasting?
The recipe requires 1/4 cup of extra virgin olive oil.
Should the eggplant be peeled before cubing?
The recipe does not specify peeling, so you can cube the medium eggplant with the skin on for better texture.
What type of salt and pepper is recommended?
The recipe suggests using sea salt and coarse ground black pepper to taste.
Is the pasta cooked for a specific duration?
The pasta should be cooked according to the package instructions until it reaches an al dente texture.
When are the roasted red peppers added to the dish?
The peppers are added along with the roasted vegetable mixture after the brie has been tossed with the pasta.
Can I use plain linguine if I cannot find basil and garlic flavored linguine?
Yes, plain dried pasta or other flavored varieties work as a suitable substitute.
What size of eggplant is ideal for this recipe?
One medium-sized eggplant is sufficient for this recipe.
How should the roasted vegetables be arranged on the baking pan?
They should be spread out in a single layer to ensure even roasting.
Does this recipe yield a lot of mess?
No, the preparation is designed to be hassle-free with minimal cleanup required.
Is the brie cheese melted before adding it to the pasta?
No, the cheese is added in small pieces to the hot, drained pasta so it melts upon contact.
What is the total number of ingredients used in this recipe?
There are 10 main ingredients required for this dish.
Can this dish be served cold?
The recipe recommends serving the savory pasta immediately while hot for the best gourmet experience.
How should the fresh basil be distributed?
Add the chopped basil as the final step and toss the mixture again to distribute it evenly throughout the pasta.
What is the primary vegetable base for the roasted portion of the meal?
The roasted portion consists of cubed eggplant, Vidalia onion, and chopped garlic.