Filter
Reset
Sort ByRelevance
Brianna Westover
Shell paste with eggplant
Vegetarian shell pasta with vegetables, Greek yogurt, pine nuts and basil.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Roast the pine nuts for 3 minutes in a frying pan without oil or butter. Let cool on a plate.
-
Cook the pasta al dente according to the instructions on the package.
-
Slice the basil leaves.
-
Cut the garlic into slices and the tomatoes into pieces.
-
Cut the aubergine and red pepper into cubes of 1 x 1 cm.
-
Heat the oil in a frying pan. Bake the garlic for 20 sec.
-
Add the eggplant and cook for 3 minutes.
-
Add the bell pepper and cook for 3 minutes.
-
Add the tomato and cook for 2 minutes.
-
Add the yogurt, chili pepper and Italian herbs. Season with pepper and salt.
-
Scoop the pasta through the sauce.
-
Spread over the 4 deep plates and sprinkle the pine nuts and the basil over them.
Blogs that might be interesting
-
55 minMain dishpeeled carrots, boiled beetroot, vinaigrette de vin rouge, organic 3-color quinoa, goat cheese natural, creme fraiche, fresh chives, white garnish almonds, arugula,spring meal salad of quinoa and beet
-
35 minMain dishunpolished rice, pak choi, fresh cod fillet, sunflower oil, Thai green curry spice paste, coconut milk in tin, lime, fresh coriander, frozen garden peas,thai green curry with cod and peas
-
25 minMain dishbasmati rice, onion, paprika mix, sunflower oil, canned lentils, Indian curry sauce,indian lentil curry
-
15 minMain dishegg, minicrills, green asparagus tips, gelderse gammon, yoghurt mayonnaise, vinegar, leaf parsley, bunch onions, carrot salad, young leaf lettuce,potato salad with asparagus tips in ham
Nutrition
480Calories
Sodium31% DV745mg
Fat29% DV19g
Protein28% DV14g
Carbs20% DV61g
Fiber24% DV6g
Loved it