Pappardelle with eggplant-mushroom-tomato sauce

Name: pappardelle with eggplant-mushroom-tomato sauce
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 onion; 2 toe garlic; 400 g Chestnut mushroom; 1 eggplant; 2 el traditional olive oil; 800 g peeled canned tomatoes; 39 g nice and low in salt spaghetti and macaroni; 500 g fresh pappardelle all'uovo; 15 g fresh basil

Fresh pasta with onions, chestnut mushrooms, eggplant, peeled tomatoes and basil.

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.

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Nutrition

565Calories

Sodium10% DV240mg

Fat18% DV12g

Protein40% DV20g

Carbs30% DV89g

Fiber36% DV9g

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