Aleppo-Lemon Butter Mafaldine
with Eggplant & Garlicky Breadcrumbs
INGREDIENTS
- 1 eggplant, cut into ½-inch cubes
- ¼ cup panko breadcrumbs
- 2 garlic cloves, peeled and minced
- 6 oz mafaldine pasta
- 2 tbsp vegan butter
- 1 lemon, zested and juiced
- 1 tsp crushed Aleppo pepper
- 2 oz Castelvetrano olives, roughly chopped
- 2 oz baby arugula, roughly chopped
- Salt and pepper*
- 1 tbsp + 1 tsp olive oil*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
- ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
INSTRUCTIONS
Bring large pot of salted water to a boil for pasta. Transfer just 3 cups eggplant to colander, sprinkle with 1 tsp salt, and toss. Set aside. Heat 2 tsp olive oil in large nonstick skillet over medium heat. Add breadcrumbs, garlic, and a pinch of salt and pepper and cook until breadcrumbs are toasted, 3 to 5 minutes. Transfer to small bowl. Wipe out skillet and set aside for Step 3. TIP: Keep remaining eggplant for your own use.
Add pasta to boiling water and cook until al dente, 8 to 10 minutes. Reserve ½ cup pasta water and drain pasta.
Heat 2 tsp olive oil in same skillet over medium-high heat. Gently press moisture out of eggplant, pat with paper towels, and add to skillet. Cook, stirring occasionally, until browned and softened, 8 to 10 minutes.
Add butter, cooked pasta, lemon zest, lemon juice, Aleppo pepper, olives, and reserved pasta water to skillet. Cook, stirring constantly, until butter is melted and sauce coats pasta. Add arugula, off heat, and toss to combine.
Divide Aleppo-lemon butter mafaldine between bowls and top with garlicky breadcrumbs. Mangia!
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