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Thompsrl
Portobello with pappardelle
Pasta with portobello, eggplant, sundried tomatoes and mozzarella.
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Ingredients
Directions
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Preheat the oven to 190 ° C.
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Cut the portobello stalks into pieces, the eggplant into cubes of 1 cm and the tomatoes into strips.
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Then finely chop the garlic and the mozzarella into cubes. Cut the basil into thin strips and finely chop the parsley and the shallots.
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Heat the oil and fry the aubergine for 5 minutes. Add the garlic and the pieces of the stalk and leave on low heat with the lid on the pan for 4 minutes.
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Remove the pan from the heat and mix with the tomatoes, mozzarella and 1/3 of the basil.
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Season to taste with pepper and salt and fill the portobello's. Brush the edges with the oil.
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Put in a roasting pan, sprinkle the pine nuts over the portobello and cook for 30 minutes until done.
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Heat the oil in a large frying pan. Fry the shallots over medium heat for 4 minutes. Meanwhile, cook the pasta according to the instructions on the packaging.
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Drain the pasta and add to the shallots. Add the wine, parsley and 1/3 of the basil. Warm for 1 min.
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Spread the pasta over the plates, put the portobello's on top and sprinkle with the rest of the basil.
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Nutrition
615Calories
Sodium10% DV235mg
Fat54% DV35g
Protein46% DV23g
Carbs16% DV47g
Fiber32% DV8g
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