12 Delicious Creamy Eggplant Campanelle Recipes

You’re in for a treat with these 12 Delicious Creamy Eggplant Campanelle Recipes that promise to turn your ordinary dinner into an extraordinary feast. Perfect for those cozy nights in or when you’re craving something rich and comforting, each dish is a celebration of flavors that’ll have you coming back for seconds. Dive in and discover your next favorite meal!

Creamy Eggplant Campanelle with Garlic and Basil

Amidst the summer’s bounty, this dish stands out with its velvety texture and aromatic allure, blending the rustic charm of eggplant with the delicate twirls of campanelle pasta.

Ingredients

• 1 large eggplant, diced into 1-inch cubes
• 8 oz campanelle pasta
• 3 tbsp olive oil
• 4 garlic cloves, minced
• A splash of heavy cream
• A handful of fresh basil leaves, torn
• Salt and freshly ground black pepper, to season
• A couple of red pepper flakes, for a hint of heat
• 1/2 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the diced eggplant with 2 tbsp olive oil, salt, and pepper on the prepared baking sheet. Roast for 25 minutes, until golden and tender, stirring halfway through.
3. While the eggplant roasts, bring a large pot of salted water to a boil and cook the campanelle according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
4. Heat the remaining 1 tbsp olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, sautéing for 1 minute until fragrant.
5. Add the roasted eggplant to the skillet, followed by the cooked pasta, a splash of heavy cream, and the reserved pasta water. Stir gently to combine.
6. Remove from heat and fold in the torn basil leaves and grated Parmesan cheese. Season with additional salt and pepper if needed.
7. Tip: For an extra creamy texture, mash some of the roasted eggplant before adding it to the skillet. Tip: Always reserve pasta water; its starchy goodness is key to silky sauces. Tip: Fresh basil adds a bright, herbal note, so add it off the heat to preserve its flavor.

Out of the oven and into the skillet, this dish marries the smoky sweetness of eggplant with the sharpness of Parmesan and the freshness of basil. Serve it with a crisp white wine for a meal that sings of summer.

Spicy Creamy Eggplant Campanelle

Nestled within the heart of summer’s bounty, this dish marries the smoky depth of roasted eggplant with the fiery kick of chili flakes, all enveloped in a velvety cream sauce that clings beautifully to the twists and turns of campanelle pasta.

Ingredients

• 1 large eggplant, diced into 1-inch cubes
• 8 oz campanelle pasta
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 tsp red chili flakes
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• A splash of lemon juice
• A couple of fresh basil leaves, torn
• Salt, to season

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the diced eggplant with 1 tbsp olive oil and a pinch of salt, then spread evenly on the baking sheet. Roast for 25 minutes, until golden and tender, flipping halfway through for even cooking.
3. While the eggplant roasts, bring a large pot of salted water to a boil and cook the campanelle according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
4. Heat the remaining 1 tbsp olive oil in a large skillet over medium heat. Add the minced garlic and chili flakes, sautéing for 1 minute until fragrant but not browned.
5. Pour in the heavy cream, stirring gently, and let it simmer for 2 minutes to slightly thicken.
6. Add the roasted eggplant and cooked pasta to the skillet, tossing to coat in the cream sauce. If needed, add a splash of the reserved pasta water to loosen the sauce.
7. Stir in the Parmesan cheese and a splash of lemon juice, adjusting the seasoning with salt if necessary.
8. Garnish with torn basil leaves before serving.

Kaleidoscopic in flavor, this dish offers a delightful contrast between the creamy sauce and the al dente pasta, with the eggplant adding a meaty texture. Serve it with a crisp white wine to complement its richness, or alongside a simple arugula salad for a refreshing contrast.

Creamy Eggplant Campanelle with Ricotta and Spinach

Flourishing in the summer garden, eggplants take center stage in this dish, where their creamy texture meets the delicate folds of campanelle pasta, all brought together with the fresh, light notes of ricotta and spinach.

Ingredients

• 1 large eggplant, diced into 1-inch cubes
• 8 oz campanelle pasta
• 1 cup ricotta cheese
• 2 cups fresh spinach, roughly chopped
• 2 cloves garlic, minced
• A splash of olive oil
• A couple of pinches of salt
• 1/4 tsp red pepper flakes
• 1/2 cup pasta water
• A handful of fresh basil leaves for garnish

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the diced eggplant with a splash of olive oil and a pinch of salt, then spread out on the baking sheet. Roast for 25 minutes, until golden and tender.
3. While the eggplant roasts, bring a large pot of salted water to a boil and cook the campanelle according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
4. In a large skillet over medium heat, warm a splash of olive oil. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant.
5. Add the chopped spinach to the skillet, stirring until just wilted, about 2 minutes.
6. Reduce the heat to low and stir in the ricotta cheese, followed by the roasted eggplant and cooked pasta. If the mixture seems dry, gradually add the reserved pasta water until creamy.
7. Season with another pinch of salt if needed, then remove from heat.
8. Garnish with fresh basil leaves before serving.

Creating a harmonious blend of textures, the creamy ricotta clings to each piece of pasta, while the roasted eggplant adds a meaty depth. Serve this dish with a crisp white wine to elevate the dining experience.

Roasted Red Pepper and Creamy Eggplant Campanelle

Elevate your weeknight dinner with this sumptuous Roasted Red Pepper and Creamy Eggplant Campanelle, a dish that marries the smoky sweetness of peppers with the velvety richness of eggplant, all tossed with perfectly al dente campanelle pasta.

Ingredients

• 1 large eggplant, diced into 1-inch cubes
• 2 red bell peppers, halved and seeded
• 3 tbsp olive oil, divided
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 8 oz campanelle pasta
• A splash of balsamic vinegar
• A couple of fresh basil leaves, torn

Instructions

1. Preheat your oven to 400°F. Toss the diced eggplant with 2 tbsp olive oil, salt, and black pepper. Spread on a baking sheet and roast for 25 minutes, until golden and tender.
2. Meanwhile, place the red pepper halves skin-side up on another baking sheet. Drizzle with the remaining 1 tbsp olive oil and roast alongside the eggplant for 20 minutes, until the skins are charred. Let cool, then peel and slice into strips.
3. Bring a large pot of salted water to a boil. Cook the campanelle according to package instructions until al dente, then drain, reserving 1/2 cup of pasta water.
4. In a large skillet over medium heat, sauté the minced garlic in a splash of olive oil for 1 minute until fragrant. Add the roasted eggplant, red pepper strips, heavy cream, and Parmesan, stirring to combine.
5. Add the cooked pasta to the skillet, tossing to coat. If the sauce is too thick, gradually add the reserved pasta water until desired consistency is reached. Finish with a splash of balsamic vinegar and torn basil leaves.

Yield a dish where the campanelle’s ruffled edges catch every bit of the creamy, smoky sauce, offering a delightful contrast in textures. Serve it with an extra sprinkle of Parmesan and a side of crusty bread to soak up the sauce.

Creamy Eggplant Campanelle with Sun-Dried Tomatoes

Brimming with rustic charm and a velvety texture, this Creamy Eggplant Campanelle with Sun-Dried Tomatoes is a testament to the beauty of simple ingredients coming together in perfect harmony. The dish, with its rich flavors and comforting warmth, is ideal for those evenings when you crave something both sophisticated and satisfying.

Ingredients

• 1 large eggplant, diced into 1-inch cubes
• 8 oz campanelle pasta
• 1/2 cup sun-dried tomatoes, thinly sliced
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 cup heavy cream
• A splash of white wine
• A couple of fresh basil leaves, torn
• Salt and freshly ground black pepper, to season
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the diced eggplant with 1 tbsp olive oil, salt, and pepper, then spread evenly on the baking sheet. Roast for 25 minutes until golden and tender, flipping halfway through for even cooking.
3. While the eggplant roasts, bring a large pot of salted water to a boil and cook the campanelle according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
4. In a large skillet, heat the remaining 1 tbsp olive oil over medium heat. Add the garlic and sun-dried tomatoes, sautéing for 2 minutes until fragrant.
5. Pour in the white wine to deglaze the pan, scraping up any browned bits, then simmer for 1 minute to reduce slightly.
6. Stir in the heavy cream and bring to a gentle simmer. Add the roasted eggplant and cooked pasta, tossing to coat evenly. If the sauce is too thick, gradually add the reserved pasta water until desired consistency is reached.
7. Remove from heat and stir in the torn basil leaves and Parmesan cheese. Season with additional salt and pepper if needed.

Zesty and rich, this dish boasts a creamy sauce that clings beautifully to the ridges of the campanelle, with the sun-dried tomatoes adding a sweet and tangy contrast. Serve it with a sprinkle of extra Parmesan and a side of crusty bread to soak up every last drop of sauce.

Vegan Creamy Eggplant Campanelle

Fusing the rustic charm of Italian cuisine with the creamy indulgence of vegan cooking, this dish is a celebration of texture and flavor. Perfect for a summer evening, it combines tender eggplant with rich, dairy-free creaminess, all hugged by the delicate curves of campanelle pasta.

Ingredients

• 2 medium eggplants, diced into 1-inch cubes
• 1 package (16 oz) campanelle pasta
• 3 tbsp olive oil
• 1 large onion, finely chopped
• 4 garlic cloves, minced
• 1 cup raw cashews, soaked overnight
• 2 cups vegetable broth
• A splash of lemon juice
• A couple of fresh basil leaves, torn
• Salt and pepper, to your liking

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the diced eggplant with 2 tbsp olive oil, salt, and pepper, then spread evenly on the baking sheet. Roast for 25 minutes, flipping halfway, until golden and tender.
3. While the eggplant roasts, cook the campanelle pasta according to package instructions until al dente. Drain and set aside, reserving a cup of pasta water.
4. In a blender, combine soaked cashews, vegetable broth, and lemon juice. Blend until smooth and creamy, about 2 minutes.
5. Heat the remaining 1 tbsp olive oil in a large skillet over medium heat. Sauté the onion and garlic until translucent, about 5 minutes.
6. Add the roasted eggplant and cashew cream to the skillet, stirring gently to combine. If the sauce is too thick, loosen it with a bit of the reserved pasta water.
7. Fold in the cooked pasta, ensuring each piece is beautifully coated with the sauce. Warm through for 2 minutes.
8. Garnish with torn basil leaves before serving.

Kaleidoscopic in its appeal, this dish offers a velvety sauce that clings to every forkful, with the eggplant adding a meaty bite. Serve it with a crisp white wine and a side of garlic bread for a meal that feels both indulgent and wholesome.

Creamy Eggplant Campanelle with Grilled Chicken

Captivating the essence of summer, this dish combines the smoky depth of grilled chicken with the velvety richness of eggplant, all tossed in a luxurious cream sauce that clings perfectly to the twists of campanelle pasta.

Ingredients

• 1 large eggplant, diced into 1-inch cubes
• 2 boneless, skinless chicken breasts
• 8 oz campanelle pasta
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 cup heavy cream
• A splash of white wine
• A couple of fresh basil leaves, torn
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your grill to medium-high heat (about 375°F) and lightly oil the grates to prevent sticking.
2. Season the chicken breasts with salt and pepper, then grill for 6-7 minutes per side, or until the internal temperature reaches 165°F. Let rest before slicing.
3. Meanwhile, bring a large pot of salted water to a boil and cook the campanelle according to package instructions until al dente. Reserve a cup of pasta water before draining.
4. Heat olive oil in a large skillet over medium heat. Add the eggplant cubes and cook until golden and tender, about 10 minutes, stirring occasionally.
5. Add the minced garlic to the skillet and cook for 1 minute until fragrant, then deglaze with a splash of white wine.
6. Pour in the heavy cream, stirring to combine, and let the sauce simmer for 3-4 minutes until slightly thickened. If the sauce is too thick, loosen it with a bit of the reserved pasta water.
7. Toss the cooked pasta into the skillet with the sauce, adding the sliced grilled chicken and torn basil leaves. Stir gently to combine everything evenly.
8. Season with additional salt and pepper if needed, and serve immediately.

The creamy eggplant campanelle with grilled chicken offers a delightful contrast of textures, from the tender pasta and chicken to the creamy sauce with hints of garlic and basil. Try garnishing with a sprinkle of grated Parmesan or a drizzle of chili oil for an extra layer of flavor.

Creamy Eggplant Campanelle with Mushrooms and Thyme

Radiating with the warmth of summer, this dish combines the velvety texture of eggplant with the earthy depth of mushrooms, all tied together with the aromatic whisper of thyme. Perfect for a cozy dinner that feels both indulgent and comforting.

Ingredients

• 1 large eggplant, diced into 1-inch cubes
• 2 cups of campanelle pasta
• a couple of cups of mixed mushrooms, sliced
• 3 cloves of garlic, minced
• a splash of olive oil
• 1 tbsp of fresh thyme leaves
• 1/2 cup of heavy cream
• a pinch of salt and freshly ground black pepper
• 1/4 cup of grated Parmesan cheese

Instructions

1. Preheat your oven to 400°F and toss the diced eggplant with a splash of olive oil, salt, and pepper. Spread on a baking sheet and roast for 25 minutes until golden and tender.
2. While the eggplant roasts, bring a large pot of salted water to a boil and cook the campanelle according to package instructions until al dente, about 10 minutes. Drain and set aside.
3. In a large skillet over medium heat, add another splash of olive oil and sauté the mushrooms until they release their moisture and start to brown, about 5 minutes. Tip: Don’t overcrowd the pan to ensure they brown nicely.
4. Add the minced garlic and thyme to the mushrooms, cooking for another minute until fragrant.
5. Stir in the roasted eggplant and heavy cream, letting the mixture simmer gently for 2-3 minutes to thicken slightly. Season with salt and pepper to taste.
6. Fold in the cooked campanelle, ensuring the pasta is well coated with the creamy sauce. Sprinkle with Parmesan cheese before serving.

Gloriously creamy with a hint of smokiness from the roasted eggplant, this dish is a testament to simple ingredients creating profound flavors. Serve it with a crisp white wine and a side of crusty bread to soak up every last bit of sauce.

Creamy Eggplant Campanelle with Sausage and Peppers

Amidst the warmth of summer evenings, there’s nothing quite like a dish that marries the rustic charm of Italian cuisine with the vibrant flavors of seasonal produce. This creamy eggplant campanelle, adorned with savory sausage and sweet peppers, is a testament to the art of simple yet sophisticated cooking.

Ingredients

• 1 large eggplant, diced into 1-inch cubes
• 2 cups of campanelle pasta
• 1 lb of Italian sausage, casings removed
• 2 bell peppers (any color), thinly sliced
• 3 cloves of garlic, minced
• A splash of olive oil
• 1/2 cup of heavy cream
• A couple of fresh basil leaves, torn
• Salt and freshly ground black pepper, to your liking
• 1/4 cup of grated Parmesan cheese

Instructions

1. Preheat your oven to 400°F and toss the diced eggplant with a splash of olive oil, salt, and pepper. Roast for 25 minutes until golden and tender.
2. Meanwhile, bring a large pot of salted water to a boil and cook the campanelle according to package instructions until al dente. Reserve a cup of pasta water before draining.
3. In a large skillet over medium heat, brown the sausage, breaking it into small pieces with a spoon, about 5 minutes. Tip: Render the fat slowly for maximum flavor.
4. Add the sliced peppers and minced garlic to the skillet, sautéing until the peppers soften, about 4 minutes. Tip: Keep the garlic from burning by lowering the heat if necessary.
5. Stir in the roasted eggplant, heavy cream, and half of the reserved pasta water, simmering until the sauce slightly thickens, about 3 minutes. Tip: The starch in the pasta water helps bind the sauce.
6. Toss in the cooked pasta, adding more pasta water if needed, and finish with torn basil and Parmesan cheese.

Generously portioned, this dish boasts a velvety texture with a harmonious blend of smoky eggplant, spicy sausage, and sweet peppers. Serve it with a crisp white wine and a side of crusty bread to soak up every last drop of the creamy sauce.

Creamy Eggplant Campanelle with Olives and Capers

Venture into the realm of rustic Italian cuisine with this dish that marries the creamy texture of roasted eggplant with the bold flavors of olives and capers, all tossed in perfectly al dente campanelle pasta.

Ingredients

• 1 large eggplant, diced into 1-inch cubes
• 2 cups of campanelle pasta
• A generous splash of olive oil
• A couple of garlic cloves, minced
• 1/2 cup of pitted kalamata olives, roughly chopped
• 2 tbsp of capers, drained
• 1/4 cup of heavy cream
• A pinch of red pepper flakes
• Salt, just enough to season

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the diced eggplant with a generous splash of olive oil and a pinch of salt on the prepared baking sheet. Roast for 25 minutes, or until golden and tender, stirring halfway through for even cooking.
3. While the eggplant roasts, bring a large pot of salted water to a boil. Add the campanelle pasta and cook according to package instructions until al dente, usually about 9 minutes. Reserve 1/2 cup of pasta water before draining.
4. In a large skillet over medium heat, warm a splash of olive oil. Add the minced garlic and a pinch of red pepper flakes, sautéing for about 1 minute until fragrant.
5. Add the roasted eggplant, chopped olives, and capers to the skillet, stirring to combine. Cook for another 2 minutes to meld the flavors.
6. Pour in the heavy cream and the reserved pasta water, stirring to create a silky sauce. Add the drained campanelle pasta to the skillet, tossing gently to coat every piece in the creamy sauce.
7. Season with salt to taste, remembering the olives and capers add their own saltiness, so go easy.

Artfully served, this dish boasts a luxurious creaminess contrasted by the briny pop of olives and capers, with the campanelle’s ruffled edges catching every bit of sauce. For an extra touch of elegance, garnish with a sprinkle of fresh basil or a drizzle of high-quality olive oil just before serving.

Creamy Eggplant Campanelle with Pesto and Pine Nuts

Unveiling a dish that marries the rustic charm of campanelle with the velvety richness of eggplant, this recipe is a testament to the beauty of simple ingredients transformed. A drizzle of pesto and a crunch of pine nuts elevate it to a meal that’s as nourishing as it is indulgent.

Ingredients

• 1 large eggplant, cubed
• 2 cups of campanelle pasta
• A generous splash of olive oil
• 1/2 cup of homemade or store-bought pesto
• A handful of pine nuts, toasted
• Salt, just a pinch
• Freshly ground black pepper, to your liking
• A couple of garlic cloves, minced

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss the cubed eggplant with a splash of olive oil, minced garlic, salt, and pepper on the prepared baking sheet. Roast for 25 minutes, or until golden and tender, stirring halfway through for even cooking.
3. While the eggplant roasts, bring a large pot of salted water to a boil. Cook the campanelle according to package instructions until al dente, then drain, reserving a cup of pasta water.
4. In a large bowl, combine the roasted eggplant, cooked campanelle, and pesto, tossing gently to coat. If the mixture seems dry, add a splash of the reserved pasta water to loosen it.
5. Toast the pine nuts in a dry skillet over medium heat for 2-3 minutes, or until golden and fragrant, stirring frequently to prevent burning.
6. Divide the pasta among plates and sprinkle with the toasted pine nuts before serving.

Creamy yet textured, this dish offers a delightful contrast between the soft eggplant and the al dente pasta, with the pesto adding a fresh, herby brightness. Serve it with a crisp white wine for an effortless yet elegant dinner that’s sure to impress.

Creamy Eggplant Campanelle with Shrimp and Lemon

Zesty flavors and creamy textures come together in this dish that’s perfect for a summer evening. The eggplant melts into a luxurious sauce, while the shrimp adds a delicate sweetness, all brightened by a hint of lemon.

Ingredients

• 1 large eggplant, diced
• 8 oz campanelle pasta
• 1/2 lb shrimp, peeled and deveined
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 cup heavy cream
• 1 lemon, zested and juiced
• A splash of white wine
• A couple of fresh basil leaves, torn
• Salt and freshly ground black pepper

Instructions

1. Bring a large pot of salted water to a boil and cook the campanelle according to package instructions until al dente, about 9 minutes. Drain and set aside.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the diced eggplant and a pinch of salt, cooking until soft and golden, about 8 minutes. Tip: Stir occasionally to ensure even cooking.
3. Push the eggplant to the side of the skillet and add the shrimp. Cook for 2 minutes per side until just pink. Tip: Don’t overcrowd the shrimp to get a nice sear.
4. Stir in the garlic and cook for 30 seconds until fragrant. Pour in a splash of white wine to deglaze the pan, scraping up any browned bits.
5. Reduce the heat to low and stir in the heavy cream, lemon zest, and juice. Simmer for 2 minutes to let the flavors meld. Tip: The sauce should coat the back of a spoon.
6. Add the cooked pasta to the skillet, tossing to coat in the sauce. Season with salt and pepper to taste.
7. Garnish with torn basil leaves before serving.

Now, the dish boasts a velvety sauce clinging to each noodle, with pops of juicy shrimp and tender eggplant. For an extra touch, serve with a sprinkle of Parmesan or a side of crusty bread to soak up the sauce.

Conclusion

Absolutely packed with flavor, these 12 creamy eggplant campanelle recipes are a must-try for any home cook looking to spice up their meal rotation. Each dish offers a unique twist on this classic combination, promising delicious results every time. We’d love to hear which recipe becomes your favorite—don’t forget to leave a comment and share your culinary creations by pinning this article on Pinterest!