Creamy paccheri with golden eggplant, mild miso and ricotta, finished with black sesame and basil

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the eggplant cubes on a sheet pan, toss with 2 tablespoons olive oil, 1/2 teaspoon salt, and the black pepper. Roast for 20 minutes, stirring halfway through, until golden and tender.

2. 2

   Meanwhile, bring a large pot of water to a boil and season it well with salt. Cook the paccheri according to the package directions until al dente. Reserve 240 ml / 1 cup of the pasta cooking water before draining.

3. 3

   In a large skillet, heat the remaining 1 tablespoon olive oil with the butter over medium heat. Add the shallot and cook for 3 to 4 minutes until softened. Add the garlic and cook 30 seconds more, without letting it brown too much.

4. 4

   In a bowl, combine the ricotta, white miso, grated Parmesan, lemon zest, and 15 ml / 1 tbsp lemon juice. Add 120 ml / 1/2 cup of the pasta cooking water and whisk with a spoon or small whisk until smooth and creamy.

5. 5

   Add the roasted eggplant to the skillet with the shallot and stir gently. Pour in the ricotta-miso cream and stir over low heat for 1 to 2 minutes. If the sauce is too thick, add more pasta water a little at a time until silky.

6. 6

   Add the drained paccheri to the skillet and toss for 1 minute so the pasta is well coated. Fold in the torn fresh basil and adjust the salt if needed.

7. 7

   Toast the black sesame seeds in a small dry pan over low heat for 30 to 60 seconds, just until fragrant.

8. 8

   Serve the pasta hot, topped with the black sesame seeds, a few extra basil leaves, and more Parmesan if desired.