I honestly am obsessed with this creamy eggplant pasta dinner. I love a creamy sauce. I love eggplant. So this easy weeknight dinner, thats actually made in one pot, is naturally one of my favorites! You can use a store bought creamy sauce or make your own. I used gluten free pasta to ensure this was a fully gluten free recipe! I even linked the exact pasta I used below!
This Creamy Eggplant Pasta Recipe is WILDLY flexible. Its based on the exact dish I made but I’m going to show you a ton of mix and match option to make this dinner a true choose-your-own-adventure style recipe.
See me make this recipe on instagram!
Listen to me chat about this recipe here:
Tips & Variations
You can mix and match any veggies in this Creamy Eggplant Pasta! I used eggplant and spinach but you can also use any of these veggies as well: zucchini, squash, peppers, onions, broccoli, tomatoes.
I used chicken sausage but here are some other fun protein options. You know my motto: USE WHAT YOU HAVE! Don’t run to the grocery store just because this recipe says chicken sausage. Ground sausage, ground chicken, ground turkey, leftover meatballs, grilled chicken or even traditional sausage would work great here too!
Frequently Asked Questions
Can I make this Creamy Eggplant Pasta ahead of time?
Absolutely. It reheats really well and is great for meal prep. I made this for for dinner and then we had the leftovers the next day!
How do I store leftovers?
I store the leftover Creamy Eggplant Pasta in an airtight container in the fridge for 3–4 days.
How do I reheat it?
I like to reheat my eggplant pasta in a skillet on the stovetop or microwave! Add a little splash of water to loosen up the sauce so it doesn’t dry out.
How do I serve the Creamy Eggplant Pasta?
I like to enjoy mine with gluten free garlic bread or a side salad.
How do I make sure this recipe is certified gluten free?
Make sure to read ALL your labels! This recipe can be made gluten free and celiac safe as long as all your ingredients are labeled as gluten free.
Watch me make this recipe:
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The Creamy Eggplant Pasta Recipe:
Serving side: 4 servings
Time: 30 minutes
Ingredients:
1 bag of gluten free pasta
1 jar of vodka sauce, tomato sauce (or 2-3 cups of a homemade sauce)
1 bag of spinach
1 eggplant, peeled and cut into 1” cubes
1/2 onion, minced
2 tbsp minced garlic
2 tbsp olive oil
Directions:
Bring a large pot or deep sauce pan of salted water to a boil. Cook gluten free pasta according to package directions. Drain and toss with a small drizzle of olive oil to prevent sticking. Set aside.
In the same pot or a large pan, heat olive oil over medium heat. Add minced onion and garlic. Cook for 5–6 minutes, stirring occasionally, until softened and fragrant.
Add eggplant cubes and spinach. Cook for about 10 minutes, stirring occasionally, until eggplant is tender and browned and spinach is wilted.
If using, add cooked chicken sausage or another protein and stir to combine.
Add the cooked pasta back to the pan. Pour in the sauce and stir until everything is evenly coated and warmed through.
Serve immediately with gluten free garlic bread or a side salad.