Mezzi rigatoni with eggplant cream, roasted cherry tomatoes and burrata
Looking for a quick and delicious vegetarian meal? This mezzi rigatoni recipe with creamy eggplant, sweet roasted cherry tomatoes, and luscious burrata is ready in just one hour! Perfect for a simple yet satisfying Mediterranean diet pasta, this eggplant cream pasta is a guaranteed crowd-pleaser. Discover our easy pasta recipe for a dish that's both effortless and unforgettable.
Dietary Information
Servings:
- 1
To prepare the mezzi rigatoni with eggplant cream, roasted cherry tomatoes and burrata, first wash the eggplant and cut it into 1 cm cubes 1 . Meanwhile, heat a drizzle of oil with 2 cloves of garlic in a pan; add the eggplant 2 and let it cook over high heat for 10-15 minutes until it is soft. Then season with salt and pepper 3 .
- 2
Transfer them to a tall, narrow container; add a little cold water 4 , the mint leaves 5 and blend until you get a cream. Now prepare the mint oil: clean the mint so as to obtain only the leaves, you will need 30 g, and blanch them in a saucepan with lightly salted boiling water 6 .
- 3
Wait a few seconds, then drain and cool in ice water 7 . Drain again and transfer them to a tall, narrow container. Pour in the oil and water and blend everything with an immersion blender 8 until you get an emulsion 9 .
- 4
In the same pan where you cooked the eggplant, pour a drizzle of oil and add the whole cherry tomatoes 10 . Season with salt 11 and pepper, then sauté for about 5 minutes. Transfer them to a bowl 12 .
- 5
Meanwhile, cook the pasta in boiling salted water for the time indicated on the package 13 . Always in the same pan, pour the eggplant cream again 14 . When the pasta is al dente, drain it and transfer it to the pan, adding a ladle of cooking water 15 .
- 6
Sauté it well to flavor 15 . Plate and complete each dish with cherry tomatoes, a little mint oil 17 and tufts of burrata 18 . Serve the pasta with eggplant cream, roasted cherry tomatoes and burrata immediately!
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