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bowl of pappardelle pasta with tomato eggplant sauce topped with burrata cheese and basil

Roasted Eggplant & Kale Pappardelle with Burrata

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  • Author: Alex Aldeborgh
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: serves 4
  • Category: main dish
  • Method: Stovetop and oven
  • Cuisine: Italian
  • Diet: Vegetarian


This vegetarian pappardelle pasta recipe is packed with vegetables, thanks to a thick and hearty tomato sauce with roasted eggplant and kale. Prepare the sauce on the stovetop as your roast cubes of eggplant in oven. Serve this pasta topped with burrata cheese to add a rich and creamy flavor. Ready in 30 minutes, an easy weeknight win!


  • 2 balls burrata cheese
  • 5 cups eggplant, cut into 1/2 inch cubes
  • 4 tbsp olive oil, divided
  • Kosher salt
  • Pepper
  • 1/2 cup white onion, diced
  • 3 cloves garlic, minced
  • 1/2 tbsp Italian seasoning
  • 28 oz can crushed tomatoes
  • 3 cups curly kale, stems removed and roughly chopped
  • 1/4 cup fresh basil
  • 12 oz pappardelle pasta


  1. Remove burrata from the fridge when you begin making the recipe so it can be served at room temperature.
  2. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  3. Toss the eggplant cubes with 2 tbsp olive oil and a generous pinch of salt and pepper so each piece is coated.
  4. Spread eggplant out onto the prepared baking sheet. Roast in the oven for 20-25 minutes, until golden brown and fork tender.
  5. While the eggplant is in the oven, prepare the sauce on the stovetop. Heat the remaining 2 tbsp olive oil in a saute pan or stock pot over medium heat.
  6. Add onion and garlic, season with a pinch of salt and pepper. Cook for 2-3 minutes, stirring occasionally, until onion is translucent.
  7. Stir in the Italian seasoning to bloom the spices for a minute.
  8. Pour in the canned crushed tomatoes and add a little more salt to taste.
  9. Stir everything up and let the sauce continue to cook over medium heat, stirring so it doesn’t burn.
  10. After about 10 minutes, stir in the kale. The kale will look like a lot when you add it, but it should wilt down significantly as it cooks.
  11. Once the kale is wilted down, stir in the roasted eggplant cubes. Reduce heat to low.
  12. Prepare pappardelle pasta according to package instructions in water salted with 1/2 tbsp salt.
  13. Reserve 1 cup of the pasta cooking water. Stir it into the sauce.
  14. Toss the cooked noodles in the sauce right away.
  15. Plate and serve each bowl with half a ball of burrata cheese, fresh basil, and freshly cracked black pepper.


Storing and reheating leftover pasta

This pasta keeps well in the fridge for up to three days. Store it in an airtight container without the burrata cheese. Reheat individual portions in the microwave for about 1 minute, or until warmed through. Then, add the burrata and basil to serve.

Pappardelle substitute

If you can’t find pappardelle pasta, you can use tagliatelle or fettuccine as a good substitute.