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
-
30 minMain dishfresh green asparagus, tagliatelle, medium sized egg, mix for asparagus sauce, onion, unsalted butter, Bettine Blanc goat cheese 58,pasta with asparagus sauce -
50 minMain dishshallot, fresh chives, White wine vinegar, dry white wine, fish fond, creme fraiche, fresh seawolf, unsalted butter, aniseed, lemon juice,seawolf with wine sauce -
30 minMain dishsoba noodles, tofu natural, fresh ginger, garlic, wasabibol, rice oil, shichimi togarashi, Japanese soy sauce, sesame oil, fresh sugarsnaps,soba noodles with tofu and sugarsnaps -
60 minMain dishcrumbly potato, onion, traditional olive oil, tomato paste, tofuroerbakjes spicy, sauerkraut, cooking cream light, bread-crumbs,creamy sauerkraut dish with tofu
Nutrition
565Calories
Sodium10% DV240mg
Fat18% DV12g
Protein40% DV20g
Carbs30% DV89g
Fiber36% DV9g
Loved it