Portobello with pappardelle
Pasta with portobello, eggplant, sundried tomatoes and mozzarella.
Preheat the oven to 190 ° C.
Cut the portobello stalks into pieces, the eggplant into cubes of 1 cm and the tomatoes into strips.
Then finely chop the garlic and the mozzarella into cubes. Cut the basil into thin strips and finely chop the parsley and the shallots.
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.
Remove the pan from the heat and mix with the tomatoes, mozzarella and 1/3 of the basil.
Season to taste with pepper and salt and fill the portobello's. Brush the edges with the oil.
Put in a roasting pan, sprinkle the pine nuts over the portobello and cook for 30 minutes until done.
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.
Drain the pasta and add to the shallots. Add the wine, parsley and 1/3 of the basil. Warm for 1 min.
Spread the pasta over the plates, put the portobello's on top and sprinkle with the rest of the basil.
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