Filter
Reset
Sort ByRelevance
vegetarianvegetarian
Reset
  • Ingredients
  • Diets
  • Allergies
  • Nutrition
  • Techniques
  • Cuisines
  • Time
Without

Pappardelle with eggplant-mushroom-tomato sauce
 
 
4 ServingsPTM25 min

Pappardelle with eggplant-mushroom-tomato sauce


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

  Share
  Tweet
  Pin
  Whatsapp
  Print

Directions

  1. Slice the onions and garlic, the mushrooms in quarters and the aubergine into cubes of 1 cm.
  2. Heat the oil in a frying pan and fry the aubergine over medium heat in 2 min. Brown.
  3. Add the onion and garlic and cook for 1 min. Add the mushrooms and cook for another 5 minutes.
  4. Add the peeled tomatoes and spice mix, bring to a boil and reduce the heat.
  5. 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.
  6. Meanwhile, cook the pasta in 4 minutes until al dente. Divide with the sauce over the deep plates.
  7. Cut the basil leaves coarsely and garnish the pasta.


Nutrition

565Calories
Sodium10% DV240mg
Fat18% DV12g
Protein40% DV20g
Carbs30% DV89g
Fiber36% DV9g

Loved it

Reviews



    Donate - Crypto: 0x742DF91e06acb998e03F1313a692FFBA4638f407