I feel full for hours after eating this warm, sweet, and lusciously delicious oatmeal. It is highly adaptable as well. Any ingredient can be replaced with whatever you like. I’ve found that it tastes great with some honey drizzled on top, crunchy peanut butter in place of the almond extract, and some vanilla extract! Use a little less milk or cook the oatmeal for a little longer if you prefer it a little thicker.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 8 |
| Yield: | 8 servings |
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
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.
Nutrition Facts
| Calories | 336 kcal |
| Carbohydrate | 49 g |
| Cholesterol | 11 mg |
| Dietary Fiber | 5 g |
| Protein | 12 g |
| Saturated Fat | 3 g |
| Sodium | 127 mg |
| Sugars | 5 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |