Creamy Eggplant Campanelle

Name: Creamy Eggplant Campanelle
Total time: 35
Yield: 8
Ingredients: 4 tablespoons olive oil, or as needed; 2 cloves garlic, minced; 1 large eggplant, cubed; 1 (16 ounce) package penne pasta, dry; ½ (8 ounce) package low-fat cream cheese; ½ cup 1% milk, or as needed; salt and ground black pepper to taste; ¼ cup chopped sun-dried tomatoes, or to taste; ¼ cup freshly grated Parmesan cheese

Recipe by vegiewings from allrecipes.com

Dinner 35 Mins.

Ingredients

8 servings

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4 tablespoons olive oil, or as needed
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2 cloves garlic, minced
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1 large eggplant, cubed
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1 (16 ounce) package penne pasta, dry
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½ (8 ounce) package low-fat cream cheese

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½ cup 1% milk, or as needed
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salt and ground black pepper to taste
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¼ cup chopped sun-dried tomatoes, or to taste
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¼ cup freshly grated Parmesan cheese

Instructions

While the pasta is cooking, add enough olive oil to coat the bottom of a large frying pan. Heat over medium heat. Add garlic to hot oil and saute until tender, but not brown, 1 to 2 minutes. Add eggplant, salt, and pepper. Increase heat to medium-high and cook until eggplant is tender and browned, about 15 minutes.
While the eggplant is cooking, bring a large pot of lightly salted water to a boil. Add campanelle and cook, stirring occasionally, until tender yet firm to the bite, 7 to 10 minutes. Drain.
Add cream cheese and 1/2 cup milk to the eggplant; stir to combine. Add more milk if necessary to make a smooth cream sauce. Add sun-dried tomatoes and cook until warmed through, 1 to 2 minutes.
Serve eggplant mixture over pasta and sprinkle with Parmesan cheese.