Creamy Eggplant Penne with Parmigiano Reggiano
with sundried tomatoes, fresh basil, arugula & lamb's lettuce- Gluten
- Tarwe
- Melk (inclusief lactose)
- Soja
- Mosterd
- May contain traces of allergens
- Selderij
This pasta is full of delicious flavours from the sundried tomatoes, basil and arugula. Better yet, you can have this dish on the table in just 20 minutes!
Ingredients
1 piece
Onion
½ piece
Garlic
½ piece
Eggplant
30 g
Sundried tomatoes
90 g
Penne
(Contains: Gluten, Tarwe May be present: Soja, Mosterd)
50 g
Cooking cream
(Contains: Melk (inclusief lactose))
5 g
Fresh basil
(May be present: Selderij)
10 g
Parmigiano Reggiano DOP
(Contains: Melk (inclusief lactose))
½ sachet(s)
Sicilian-style herb mix
30 g
Arugula & lamb's lettuce
Not included in your delivery
1 tablespoon
Balsamic vinegar
½ tablespoon
Flour
60 milliliters
Low sodium vegetable stock
1.5 tablespoon
Olive oil
¼ tablespoon
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of salted water in a pot or saucepan for the pasta.
- Prepare the stock (see Tip).
- Boil the pasta for 10 - 12 minutes, then drain and set aside.
Tip: if it's inconvenient to prepare a small amount of stock, you can prepare 500ml instead (using 1 stock cube) and then measure out the amount you need for the recipe. You can freeze the rest of the stock to use another time.
- Chop the onion and crush or mince the garlic.
- Give the eggplant a 1 - 2 cm dice and roughly chop the sundried tomatoes.
- Coat the eggplant with the flour.
- Heat a generous drizzle of olive oil in a frying pan over medium-high heat. Fry the eggplant for 8 - 10 minutes until evenly browned.
- In the meantime, heat a drizzle of olive oil in a deep frying pan over medium-high heat.
- Fry the onion with the garlic and sundried tomatoes for 3 - 4 minutes.
- Add the Sicilian herbs and fry for 1 minute, then deglaze with the stock and half of the balsamic vinegar. Add the cream and cook for 4 - 5 minutes over low heat.
- Cut the basil into ribbons and grate the Parmigiano Reggiano.
- In a salad bowl, combine the mixed leaves with the extra virgin olive oil and the rest of the balsamic vinegar. Season to taste with salt and pepper.
- Stir the pasta and the eggplant into the sauce, along with half each of the Parmigiano Reggiano and the basil. Season to taste with salt and pepper.
- Serve the pasta and the salad on deep plates. Garnish with the rest of the Parmigiano Reggiano and basil.
