Eggplant tomato pasta with Cottage Cheese
Ya’ll, trust me when I saw that you MUST make this summery pasta stat: Chickpea Pasta with Eggplant, Tomatoes, and Basil, topped with a creamy Cottage Cheese “Ricotta.” This dish combines the hearty taste of chickpea pasta with sautéed eggplant, cherry tomatoes, and fresh-from-the-garden basil. Finished with a protein-rich cottage cheese ricotta, it’s a delicious and nutritious option for a quick weeknight dinner or a healthy meal anytime. Enjoy a modern twist on classic flavors that’s as easy to make as it is satisfying!
Ingredients
For the pasta
1 box chickpea pasta (I prefer Banza) or whatever pasta you prefer
1 eggplant, diced
1/2 yellow onion, diced
1 pint cherry tomatoes, cut in half
1 garlic clove, minced
10 basil leaves, chopped
1 tspn red pepper flakes
Salt and pepper to taste
For the cottage cheese “ricotta”
1 cup cottage cheese (I prefer the Friendship brand)
1 tspn nutritional yeast
1 tablespoon olive oil
Salt and pepper to taste
Directions
To make the pasta:
Bring a pot of water to a boil and cook the pasta per the package. Remove once al dente.
Heat a large sauce pan with avocado oil to medium-high. Add the onions and saute until translucent.
Add the garlic and saute for 2 minutes until frgrant.
Add the eggplant and 1/4 cup of water. Toss to coat and then cover and cook for 5 minutes. Open the lid and stir. Continue to cook until the eggplant is soft.
Add the tomatoes and saute. Sprinkle in the red pepper flakes. Cover and cook for another 7-8 minutes until the tomatoes are “jammy” — soft, juices running.
Add the pasta to the sauce and toss to coat. Transfer to a bowl and top with fresh basil.
To make the cottage cheese:
Mix all ingredients in a bowl.
When the pasta is served in individual bowls, top it with a dollop of cottage cheese.
Stir the cottage cheese into the warm pasta for an extra creamy, delicious sauce!
Nutrition
Makes 4 servings
Calories: 361 | Fat: 11g | Carbohydrates: 53g | Protein: 20g
