Creamy Eggplant Pasta
The alfredo-like sauce on this pasta is made with whole milk instead of heavy cream, giving you the same flavor and texture, but not all the unwanted fat and calories. The trick is to start with a simple roux made from butter and flour, then to slowly stir in milk for a thicker consistency. Toss in some diced eggplant and fresh oregano, and you’ve got a delicious and filling vegetarian meal.
