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
-
20 minLunchgreen asparagus, pine nuts, leg ham, egg, sour cream, mayonnaise, mustard, fresh chives,green asparagus salad with boiled egg and ham
-
20 minMain dishcod fillet, Red onions, sunflower oil, potato slices, garden peas, cuisine garlic and fine herbs,creamy codfish dish
-
15 minMain dishonion, oil, curry powder, coconut milk, bean mix, green asparagus tips, cooked mussel meat, flatbread,mussel curry with naan bread
-
20 minMain dishRed peppers, Premium steak, chili pepper, olive oil, garlic, bunch onion, peanuts,spicy beef ribs
Nutrition
565Calories
Sodium10% DV240mg
Fat18% DV12g
Protein40% DV20g
Carbs30% DV89g
Fiber36% DV9g
Loved it