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
-
25 minMain dishpandan rice, leeks, sunflower oil, stir fry tofu spicy seasoned, satay sauce, ground coconut, ketjapmarinademanis,leek dish with satay sauce
-
30 minMain dishcrumbly potatoes, swede, smoked bacon strips, stewed pears, milk, bunch onions, White wine vinegar, freshly ground black pepper,elfsteden lightning
-
40 minMain dishred peppers, onion, garlic, dried chilli (chilly), olive oil, peeled tomatoes, dry white wine, laurel leaf, fresh parsley, salt, freshly ground black pepper, Lamb chops,lamb chops with basque sauce
-
30 minMain dishwhite asparagus, milk, cooking cream, smoked salmon, spring / forest onion, arugula, Parmesan cheese,tagliatelle of asparagus with smoked salmon and parmesan cheese
Nutrition
480Calories
Sodium31% DV745mg
Fat29% DV19g
Protein28% DV14g
Carbs20% DV61g
Fiber24% DV6g
Loved it