Creamy Eggplant Penne with Parmigiano Reggiano
with sundried tomatoes, fresh basil, arugula & lamb's lettuce
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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.
