Creamy Eggplant-Walnut Pasta Sauce Recipe

Ben Carraoli

Creamy Eggplant-Walnut Pasta Sauce Recipe

I’ve always loved pasta, but after trying this creamy eggplant-walnut pasta sauce, it completely changed my weeknight dinner game. The combination of tender roasted eggplant and rich walnuts makes the sauce velvety and flavorful.

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Total Time 1 15

Calories: 450

Ingredients Method Notes

Ingredients

2 large eggplants about 1065 grams total
3 tablespoons olive oil divided
2 cups fresh bread crumbs
1 teaspoon ground cumin
½ teaspoon chili flakes
Sea salt and ground black pepper
¼ cup fresh dill chopped
½ cup walnut halves soaked for 2 hours
2 table spoons fresh lemon juice
1 tablespoon light miso
2 cloves garlic minced
1 lb 454 grams pasta of choice
2 medium shallots finely diced

Method

Start by charring the eggplant on a grill or roasting in the oven. Cook until soft and collapsing, which releases a sweet, smoky flavor. Once done, let it cool slightly.
In a sauté pan, heat olive oil and toast breadcrumbs with garlic, cumin, chili flakes, salt, and pepper. Stir frequently until golden and crisp for a perfect crunchy topping.
Combine roasted eggplant, soaked walnuts, shallots, lemon juice, miso, and garlic in a blender. Blend until smooth and creamy. Taste and adjust seasoning as needed.
Boil pasta until al dente. Reserve a bit of pasta water, then toss pasta with the creamy eggplant-walnut sauce. Add water as needed to reach desired consistency.
Plate the pasta and generously sprinkle with your spiced breadcrumbs and extra fresh dill for a visually appealing finish.

Notes

I always soak walnuts; it makes the sauce silky and smooth.
I like to char eggplant directly on the grill for a smoky depth.
I use fresh bread crumbs for crunch—they taste way better than store-bought.
I add lemon juice last to brighten up the sauce without overpowering it.
I keep some pasta water handy to loosen the sauce if it’s too thick.