Savor the tastes of summer with this eggplant pesto pasta recipe! It’s fresh, easy, and great for a quick vegetarian dinner. While the pasta cooks, the eggplant is sautéed in oil until it’s silky and golden. Then, you mix it all together with store-bought or homemade pesto and red pepper flakes for a kick.
Pesto and pasta are a match made in heaven, especially in the summer. It’s a combo that never disappoints! This recipe takes things a step further and throws a veggie into the mix. Perfectly golden brown sautéed eggplant, to be specific.
The whole thing is so stinkin’ easy, and you can honestly make it even easier by just using a jarred pesto instead of making one yourself. Plus, eggplant pesto pasta is totally modifiable! Throw in some beans or shredded chicken for extra protein or switch up the pasta to suit your preferences.
If you’re craving something similar after making this recipe, check out the Vegetarian Pesto Pasta with Peas while you’re here! For another delicious eggplant recipe, don’t sleep on the Mini Eggplant Pizza Bites. Happy cooking!
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Ingredients and Substitutions
- Pasta: I like to use rigatoni or penne for eggplant pesto pasta, but honestly this recipe would be delicious with anything from elbows to spaghetti. If you want or need the recipe to be gluten-free and/or to have more fiber or protein, substitute a legume-based option like chickpea or red lentil pasta.
- Eggplant: I used 2 Italian eggplants, but you can substitute any kind you have (like globe, Japanese, or white eggplant).
- Pesto ingredients: If you want to make homemade pesto, you’ll need basil, pine nuts, parmesan cheese, olive oil, garlic, lemon juice, and salt. To make this recipe strictly vegetarian, use a parmesan cheese that’s labeled as such like the Whole Foods 365 brand. If you want to make your pasta vegan, omit the cheese or use a vegan pesto like the Trader Joe’s kale, cashew, and basil pesto.
- Red pepper flakes: Want a little kick? Add some of these! Omit if you don’t want the heat.
Instructions
The full recipe card for eggplant pesto pasta, including ingredient quantities, is at the bottom of the post. Here’s a preview of the steps with photos to guide you in the kitchen.
Cut the eggplant into cubes. See my tutorial on How to Cut Eggplant for tips.
Warm olive oil in a skillet over medium heat. Add the eggplant and cook, stirring only occasionally, until golden brown — about 8 to 10 minutes. Stir in some minced garlic and cook for a minute before removing from heat.
Cook the pasta.
Combine the ingredients for the pesto in a food processor or high-powered blender.
Blend until smooth. Taste and adjust seasonings as desired.
Return the pasta to the pot where it was cooked, along with the eggplant and pesto. Stir until everything is coated.
Storage and Reheating
I prefer to enjoy eggplant pesto pasta right away, but leftovers will keep in an airtight container in the refrigerator for 2 to 3 days. Reheat in the microwave for 1 to 2 minutes until warmed through, or enjoy it cold!
Serving
This recipe is suitable for a main or side dish. To bulk it up, add extra veggies, beans, shredded chicken, meatballs, or another protein of choice. I also like to serve it on the side of salmon or baked chicken.
More Pasta Recipes
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📖 Recipe
Eggplant Pesto Pasta
Ingredients
For the pasta
- 8 ounces dry rigatoni - or pasta of choice
- 1 medium eggplant - or 2 small; cut into ½-inch cubes
- 3 tablespoons extra virgin olive oil
- 2 cloves garlic - minced
- ¼ teaspoon red pepper flakes - more to taste
- Shredded parmesan cheese - for serving
For the pesto
- 2 cups loosely packed fresh basil
- ⅓ cup pine nuts
- ¼ cup shredded parmesan cheese
- 2 tablespoons lemon juice - from ½ lemon
- 1 garlic clove - smashed
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ⅓ cup extra virgin olive oil
Instructions
- Bring a pot of salted water to a boil. Cook the pasta according to package instructions. Before draining, reserve a cup of pasta water. You may want to use it to thin the pesto later.
- While the pasta cooks, cook the eggplant and make the pesto. Warm olive oil in a large skillet over medium heat. Add the eggplant and toss in the olive oil. Cook, stirring only occasionally so that you don't break it apart into mush, for 8 to 10 minutes or until golden brown and tender. Stir in the minced garlic a minute or 2 before you're finished cooking.
- Prepare the pesto by combining the basil, pine nuts, parmesan cheese, lemon juice, garlic, salt and pepper, and olive oil in a high-powered blender or food processor. Blend or pulse until smooth. Taste and adjust seasonings as needed.
- Return the drained pasta back to the pot, followed by the eggplant, pesto, and red pepper flakes (if using). Stir until everything is coasted in pesto. Add a few splashes of pasta water if needed to thin the sauce.
- Serve with additional parmesan cheese if desired. Enjoy!
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
Notes
- Sub any jarred/store-bought pesto if desired. To make vegan, use a vegan pesto. To make strictly vegetarian, use a parmesan cheese labeled as vegetarian like the Whole Foods 365 brand.
- Feel free to sub any pasta of your choice. If you want the recipe to have more protein or fiber or to make it gluten-free, use a legume-based pasta like chickpea pasta.
- Store leftovers in an airtight container in the fridge for 2 to 3 days. Reheat in the microwave for 1 to 2 minutes or until warmed through.
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