EVELYNS PASTA |COPYCAT CHEESECAKE FACTORY RECIPE
Evelyns Pasta is featured on the menu of Cheesecake Factory as “Evelyn’s Favorite Pasta”. I tried to look up who Evelyn is but I did not get any answers. So, whether or not it is Evelyn’s favorite Pasta, It is definitely mine!!
When we first started eating out at restaurants in the US, the portions overwhelmed us! It still does but not as much. The food available here is very alien to Indians. Now back in India, you can dine out and order Italian, Chinese or Mexican food but it is not very authentic. There is something Indian about it. I guess that’s the same with every country because I have come across quite a few Italians scoff at pepperoni pizza which seems to rule the heart of most Americans! Anyways, the point is that the food we love and enjoy today at some Popular restaurant chains were then, Meh… Talk about acquired taste? 🙂
But, one dish that I fell in love with then and continue to love is Evelyns Pasta. Most of them do not choose to order it because it is a vegetarian dish but I promise all you’ve got to do is just taste it and all your trips to Cheesecake will only be complete with Evelyns Pasta.
The simple combination of flavors shall make your mouth dance in joy!! Recreating it at home is a breeze once you have the ingredients.
Artichoke Hearts and Kalamata olives. I could trade my heart for them! 😛 My grocery shopping the other day led me buy pine nuts, eggplant, basil pesto and artichokes. When I reached home and started munching on the artichokes from the salad bar, I had an epiphany of sorts – Evelyn’s Pasta! I have all the ingredients for it! I did not have olives at home and did not add them but I have still provided the recipe including them for the best results.
Here is the recipe to create your own restaurant style:
EVELYN’S PASTA | A COPYCAT CHEESECAKE FACTORY RECIPE
- 8-12 ounces pasta (Original recipe uses Penne but I like angel hair spaghetti too)
- 1/4 cup olive oil
- 3 cloves minced garlic
- 2 cups cubed Chinese eggplants
- 1 cup or more broccoli florets
- 1 cup colored peppers (capsicum)
- 1/4 cup sun dried tomatoes/1 cup cherry tomatoes, halved
- 1 cup quartered artichoke hearts
- 1/4 cup kalamata olives, pitted and sliced
- 1/3 cup pine nuts
- 1/3 cup Basil pesto
- 1/3 cup freshly grated Parmesan cheese
- Crushed black pepper (to suit your taste)
- Salt to season
- Toss the eggplant, broccoli, peppers and cherry tomatoes (if using) in 2 tbsp oil and generous sprinkling of salt. Line them onto a baking tray.
- Bake the vegetables for about 30 min in a preheated oven at 400°F. This time can vary depending on the veggie size to oven model. Just bear in mind that the veggies need to be grilled well to a golden color.
- If necessary, use the broil function of the oven towards the end of baking to achieve an extra roast feeling to the veggies. About 2-4 min is more than enough.
- Meanwhile, boil the pasta with a tsp of oil and a pinch of salt until it is al Dante. Drain and set aside.
- Heat the remaining olive oil in a pan. Add the minced garlic and sun dried tomatoes (if using).
- Throw in the pine nuts. Sauté for a min. Add the grilled veggies, olives and artichokes.
- Add in the pesto, salt and pepper and lastly, the boiled Pasta. Mix well.
- Add half of the Parmesan and mix.
- Use the other half to garnish the pasta while serving.
The only thing lacking when I made this at home was the olives. Boy, did I miss them!
I like using a variety of pasta and I used Strozzapreti Pasta. I was amazing but I personally like Angel hair Spaghetti.