Go Back
Pasta is a beloved dish around the world, known for its versatility and ability to pair with a diverse array of ingredients. This Spicy Eggplant & Hatch Chili Pesto Pasta offers a delightful twist on traditional pasta recipes, combining the rich flavors of roasted eggplant with the unique kick of Hatch chiles. This dish is not just about taste; it is a celebration of vibrant ingredients that come together to create a satisfying meal, perfect for vegetarians and anyone looking to explore new culinary horizons.

Eggplant & Hatch Chili Pesto Pasta

Discover a delicious twist on traditional pasta with this Spicy Eggplant & Hatch Chili Pesto Pasta recipe. Combining the smoky richness of roasted eggplant and the unique heat of Hatch chiles, this dish offers a satisfying experience for both vegetarians and adventure-seekers. Fresh basil pesto adds aromatic flair, creating a flavorful and nutritious meal that's easy to prepare. Dive into this culinary delight and elevate your pasta night!
Print Recipe Pin Recipe

Ingredients
  

2 medium eggplants, diced

1 cup fresh basil leaves

1/2 cup roasted Hatch green chiles, chopped (canned or fresh)

1/2 cup grated Parmesan cheese

1/3 cup extra virgin olive oil

3 cloves garlic, minced

1/2 tsp red pepper flakes (adjust to taste)

Salt and black pepper, to taste

12 oz spaghetti or your pasta of choice

1/4 cup pine nuts, toasted (optional)

Fresh basil leaves for garnish

Extra grated Parmesan for serving

Instructions
 

Prepare the Eggplant: Preheat your oven to 400°F (200°C). Toss the diced eggplants with olive oil, salt, and black pepper, then spread them out on a baking sheet. Roast for about 25-30 minutes until golden and tender, flipping them halfway through.

    Make the Pesto: In a food processor, combine the roasted eggplant, basil leaves, roasted Hatch green chiles, grated Parmesan cheese, minced garlic, red pepper flakes, and a pinch of salt and black pepper. Pulse until the mixture is finely chopped.

      Incorporate the Olive Oil: While the food processor is running, slowly drizzle in the olive oil until the pesto reaches your desired consistency. You might want it a bit chunky, so don't over-process it. Taste and adjust seasoning as needed.

        Cook the Pasta: In a large pot, bring salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve about 1 cup of pasta water before draining.

          Combine Pasta and Pesto: In a large mixing bowl, combine the drained pasta with the eggplant-Hatch chili pesto. Toss well, adding reserved pasta water as needed to loosen the sauce and ensure it coats the spaghetti evenly.

            Finish and Serve: If using, fold in the toasted pine nuts for added crunch. Plate the pasta, garnish with fresh basil leaves, and sprinkle with extra grated Parmesan before serving.

              Prep Time, Total Time, Servings: 20 minutes | 50 minutes | 4 servings