Creamy Eggplant Penne with Pecorino

Name: Creamy Eggplant Penne with Pecorino with sundried tomatoes, fresh basil & arugula
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: 2 piece Onion; 1 piece Garlic; 1 piece Eggplant; 50 g Sundried tomatoes; 180 g Penne; 100 g Cooking cream; 10 g Fresh basil; 40 g Arugula; 1 sachet(s) Sicilian-style herb mix; 20 g Grated Pecorino DOP; 1 tablespoon Balsamic vinegar; 1 tablespoon Flour; 120 milliliters Low sodium vegetable stock; 3 tablespoon Olive oil; to taste Salt and pepper

with sundried tomatoes, fresh basil & arugula

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This pasta is full of flavours like sundried tomatoes, basil and arugula. You can set this delicious dish on the table in just 20 minutes!

Tags:

Veggie

Allergens:

Tarwe

•Melk (inclusief lactose)

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total20 minutes

Cooking Time20 minutes

DifficultyMedium

Ingredients

Serving amount

1 piece

Onion

½ piece

Garlic

½ piece

Eggplant

30 g

Sundried tomatoes

90 g

Penne

(Contains: Tarwe May be present: Mosterd, Soja)

50 g

Cooking cream

(Contains: Melk (inclusief lactose))

5 g

Fresh basil

(May be present: Selderij)

20 g

Arugula

½ sachet(s)

Sicilian-style herb mix

10 g

Grated Pecorino DOP

(Contains: Melk (inclusief lactose))

Not included in your delivery

½ tablespoon

Balsamic vinegar

½ tablespoon

Flour

60 milliliters

Low sodium vegetable stock

1.5 tablespoon

Olive oil

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3062 kJ

Calories732 kcal

Fat31.6 g

Saturated Fat10.8 g

Carbohydrate88.1 g

Sugar19.2 g

Dietary Fiber10.7 g

Protein20.4 g

Salt1.5 g

Potassium151.8 mg

Calcium33 mg

Iron0.3 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Pan

•Tall-Sided Pan

•Casserole

Cooking Steps

Boil plenty of salted water in a pot or saucepan for the pasta.
Prepare the stock (see Tip).
Chop the onion and crush or mince the garlic.
Give the eggplant a 1 - 2 cm dice and roughly chop the sundried tomatoes.

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.

Boil the pasta for 10 - 12 minutes, then drain and set aside.
Coat the eggplant with the flour.
Heat two thirds of the olive oil in a frying pan over medium-high heat.
Fry the eggplant for 8 - 10 minutes until evenly browned.

In the meantime, heat the rest of the 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 balsamic vinegar and the stock.
Add the cream and cook for 4 - 5 minutes over low heat.

Cut the basil into ribbons.
Stir the pasta and the eggplant into the sauce, along with half each of the pecorino and the basil. Season to taste with salt and pepper.
Serve the pasta and the arugula on deep plates.
Garnish with the rest of the pecorino and basil.