Eggplant Alfredo Fettuccine

Are you prepared to try this straightforward low-carb recipe?! Even if you're new to cooking eggplant, you'll effortlessly assemble this dish in no time. This versatile vegetable is both simple and delicious in Fettuccine Alfredo! It stands out as one of our preferred keto eggplant recipes, featuring ultra-simple ingredients.

Serve: 2

Cooking time: 25 mins

Recipe from It's Skinny Pasta

INGREDIENTS

1 package It's Skinny Fettuccine

1/2 eggplant, cubed

1 clove garlic, chopped

2 tbsp olive oil

1 cup heavy cream

1/2 cup grated Parmesan cheese

1/4 tsp salt and pepper, to taste

DIRECTIONS

1. Open one package of It’s Skinny Fettuccine. Drain, rinse, and set aside.
2. Peel and cube your eggplant (save the other half for another of our yummy eggplant recipes). Lightly pat excess moisture from the eggplant with a paper towel. Chop the clove of garlic.
3. Heat olive oil in a large skillet over medium heat. Sauté the chopped garlic until fragrant. Add the cubed eggplant and season generously with salt and pepper. Saute the mixture until the eggplant becomes soft and tender, about 10-15 minutes.
4. Add heavy cream to the pan and let it reduce into a thick sauce for about 5-8 minutes.
5. Add the Fettuccine to your skillet, along with most of the grated parmesan cheese (save some for garnish). Toss the ingredients to combine. Let it cook until the noodles heat through, about 3-5 minutes.
6. Dish up the eggplant alfredo in a bowl or plate and add the remaining Parmesan cheese to the top of the sauce. Dig in and enjoy this hearty and satisfying vegetarian meal!