Eggplant Linguine with Walnuts & Golden Raisins

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This simple vegetarian pasta dish is the perfect dish to embrace transitioning from summer to fall when you’re not quite ready to leave summer behind but the nights are cooler. This warm and cozy pasta is satisfying without being overly heavily. Cooking eggplant for a long period of time gives it a silky smooth texture and a depth of flavor so not much else is needed- and everything else are pantry staples.

5 from 1 vote

Eggplant Linguine with Walnuts & Golden Raisins

Servings 2 large servings
  • 2-3 tablespoons extra virgin olive oil
  • 1 pound eggplant, diced into 1/4’’ cubes (any variety works)
  • 2 garlic cloves, crushed or minced
  • salt, to taste
  • 6 oz whole wheat spaghetti
  • 1/4 cup walnuts
  • 1/4 cup golden raisins
  • optional: 2 cups spinach or torn kale leaves
  • fresh parmesan, for topping
5 from 1 vote
Tried this recipe?Mention @Kate_Cooks_ or tag #katecooks!

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