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
-
15 minMain dishduck breast fillets, Chinese five spice powder, olive oil, shallots, vomited plums, sweet red wine, endive, puree à la minute,super-deluxe endive stew -
20 minMain dishnectarines, soft goat cheese, bacon, rucolasla-melange, dressing yoga mix,salad with yoga dressing and bacon -
30 minMain disholive oil, Red onion, Red cabbage, risotto rice, clove, laurel leaf, Red wine, vegetable stock of tablet, smoked bacon cubes, pine nuts, raisins, butter,risotto with red cabbage, bacon cubes and pine nuts -
45 minMain disholive oil, onion, garlic, tomato paste, orange pepper, anchovy fillet, basil leaves, basil tops, buffalo mozzarella, butter, bread-crumbs, egg, grana padano cheese,stuffed peppers with mozzarella
Nutrition
565Calories
Sodium10% DV240mg
Fat18% DV12g
Protein40% DV20g
Carbs30% DV89g
Fiber36% DV9g
Loved it