Skip to main content
Aleppo-Lemon Butter Mafaldine with Eggplant & Garlicky Breadcrumbs
Back to previous page
2 or 4 Serving Dinner

Aleppo-Lemon Butter Mafaldine

with Eggplant & Garlicky Breadcrumbs

Aleppo chile peppers, originating from Aleppo, Syria, are commonly used in many Middle Eastern cuisines. In this pasta dish, lemon complements the peppers’ moderate spice and sun-dried fruit flavor, resulting in a bright meal.

Tags: High-Protein Soy-Free Nut-Free Chef's Choice Less Prep High Fiber
Cook Time
2 Servings  |  30 min 4 Servings  |  40 min

Nutrition (per serving)

CALORIES
570
FAT
17g
CARBOHYDRATES
89g
PROTEIN
17g

Get Recipes Delivered

INGREDIENTS

  1. 1 eggplant, cut into ½-inch cubes (about 3 cups)
  2. 1/4 cup panko breadcrumbs
  3. 2 garlic cloves, peeled and minced
  4. 6 oz mafaldine pasta
  5. 2 tbsp vegan butter
  6. 1 lemon, zested and juiced
  7. 1 tsp crushed Aleppo pepper (divided)
  8. 2 oz Castelvetrano olives, roughly chopped
  9. 2 oz baby arugula, roughly chopped
  10. 1 tbsp + 1 tsp olive oil*
  11. Salt*
  12. Pepper*
  13. *Not included
  14. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  15. For full ingredient list, see Nutrition.
  16. ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
Allergens: wheat
Tools: Large pot, Large nonstick skillet
Cook Time
2 Servings  |  30 min 4 Servings  |  40 min

Nutrition (per serving)

CALORIES
570
FAT
17g
CARBOHYDRATES
89g
PROTEIN
17g

Get Recipes Delivered

INSTRUCTIONS

1
Prepare the eggplant and toast the breadcrumbs

Bring large pot of salted water to a boil for pasta. Place just 3 cups eggplant in colander, sprinkle with 1 tsp salt, toss, and 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 skillet clean and set aside for step 3. (4-serving meal: use 6 cups eggplant, 2 tsp salt, 4 tsp olive oil)(TIP: Keep remaining eggplant for your own use.)

2
Cook the mafaldine

Add pasta to pot of boiling water and cook until al dente, 8 to 10 minutes. Reserve ½ cup pasta water and drain pasta. (4-serving meal: reserve 1 cup pasta water)

3
Cook the eggplant

Heat 2 tsp olive oil in same skillet over medium-high heat. Gently press any moisture out of eggplant, pat with paper towels, and add to skillet. Cook, stirring occasionally, until browned and softened, 8 to 10 minutes. (4-serving meal: use 4 tsp olive oil)(TIP: Work in batches for the 4-serving meal.)

4
Finish the pasta

Add butter, cooked pasta, lemon zest, lemon juice, just half the Aleppo pepper, olives, and reserved pasta water to skillet with eggplant. Cook, stirring constantly, until butter is melted and sauce coats pasta, Remove from heat, add arugula, and toss to combine. (TIPS: Add more Aleppo pepper if you prefer more spice. For the 4-serving meal, finish the pasta in the large pot instead of the skillet.)

5
Serve

Divide Aleppo-lemon butter mafaldine with eggplant between bowls and top with garlicky breadcrumbs. Mangia!

SIMILAR RECIPES

signed-out