Filter
Reset
Sort ByRelevance
KARENAK
Pappardelle with eggplant-mushroom-tomato sauce
Fresh pasta with onions, chestnut mushrooms, eggplant, peeled tomatoes and basil.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Slice the onions and garlic, the mushrooms in quarters and the aubergine into cubes of 1 cm.
-
Heat the oil in a frying pan and fry the aubergine over medium heat in 2 min. Brown.
-
Add the onion and garlic and cook for 1 min. Add the mushrooms and cook for another 5 minutes.
-
Add the peeled tomatoes and spice mix, bring to a boil and reduce the heat.
-
Push the tomato piece with a wooden spoon. Put the lid on the pan and let the sauce simmer for 10 minutes on low heat.
-
Meanwhile, cook the pasta in 4 minutes until al dente. Divide with the sauce over the deep plates.
-
Cut the basil leaves coarsely and garnish the pasta.
Blogs that might be interesting
-
25 minMain dishbreakfast bacon at a stretch, garlic, fresh ginger, pak choi, Japanese soy sauce, medium sized egg, water, beef broth tablet, fine mie, bean sprouts, baked onions,noodle soup with bean sprouts and egg -
30 minMain dishpork fillets, freshly ground black pepper, lemon, olive oil, Red onion, new potatoes in the shell, Broccoli, stoneleeks, lamb's lettuce,grilled pork fillet steak with broccoli salad -
30 minMain dishRed pepper, green pepper, shallot, Gourmet vegetable balls, mild olive oil, big potatoes, tomato, balsamic dressing, Cheese sauce,vegas skewers with cheese sauce -
30 minMain dishpotato wedges, onion, Red pepper, avocado, head of iceberg lettuce, smoked chicken breast slices, Caesar Dressing,salad with smoked chicken and potato wedges
Nutrition
565Calories
Sodium10% DV240mg
Fat18% DV12g
Protein40% DV20g
Carbs30% DV89g
Fiber36% DV9g
Loved it