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Pappardelle with mushrooms
A tasty Italian recipe. The main course contains the following ingredients: eggplant, mushroom melange (a 200 g), pappardelle (pasta (a 250 g, chilled fresh)), olive oil, balsamic vinegar, dried oregano, walnuts (coarsely chopped) and Pecorino Romano (cheese) (grated).
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Ingredients
Directions
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Cut the aubergine lengthwise into slices of 1 cm thick and then into long strips of 1 cm wide.
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Sprinkle with salt and leave to lie for a while.
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Cut the mushrooms into large pieces.
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Cook the pappardelle al dente according to the instructions on the package.
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Dab the aubergines to dry.
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Heat the oil in a stirring stir-fry the aubergine bars 2-3 min.
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Spoon the mushrooms and stir-fry on a high heat brown and done.
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Mix in the balsamic vinegar and oregano.
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Season with salt and pepper.
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Spoon the pasta through the eggplant mushroom mixture.
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Serve in deep plates and sprinkle the walnuts and cheese over it..
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Nutrition
635Calories
Sodium31% DV750mg
Fat46% DV30g
Protein46% DV23g
Carbs23% DV70g
Fiber16% DV4g
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