Eggplant Penne in Creamy Basil Sauce

Name: Eggplant Penne in Creamy Basil Sauce with courgette, crema di balsamico & pecorino
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 1 piece Garlic; 180 g Penne; 40 g Grated Pecorino DOP; 1 piece Eggplant; 1 piece Courgette; 150 g Cooking cream; 20 g Fresh basil; 1 piece Red onion; 15 milliliters Crema di balsamico; ½ piece Low sodium vegetable stock cube; 2 tablespoon Olive oil; 2 tablespoon Flour; 1 tablespoon White wine vinegar; to taste Salt and pepper

with courgette, crema di balsamico & pecorino

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Pecorino is made from sheep's milk. The name pecorino is derived from the Italian word for sheep: 'pecora'.

Tags:

Veggie

•Extra Veggies

Allergens:

Gluten

•Tarwe

•Melk (inclusief lactose)

•Zwaveldioxide en sulfiet

The quantities provided above are averages only.

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

Total25 minutes

Cooking Time20 minutes

DifficultyMedium

Ingredients

Serving amount

½ piece

Garlic

90 g

Penne

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

20 g

Grated Pecorino DOP

(Contains: Melk (inclusief lactose))

½ piece

Eggplant

½ piece

Courgette

75 g

Cooking cream

(Contains: Melk (inclusief lactose))

10 g

Fresh basil

½ piece

Red onion

8 milliliters

Crema di balsamico

(Contains: Zwaveldioxide en sulfiet)

Not included in your delivery

¼ piece

Low sodium vegetable stock cube

1 tablespoon

Olive oil

1 tablespoon

Flour

½ tablespoon

White wine vinegar

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3219 kJ

Calories769 kcal

Fat32.5 g

Saturated Fat15.1 g

Carbohydrate92.1 g

Sugar19.5 g

Dietary Fiber10.8 g

Protein24.2 g

Salt1.5 g

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

•Bowl

•Pan

•Casserole with Lid

•High-Sided Bowl

•Stick Blender

Cooking Steps

Boil plenty of salted water in a pot or saucepan for the pasta.
Chop the onion and crush or mince the garlic.
Dice the eggplant into 1 - 2cm cubes, then transfer to a bowl. Add the flour and toss well to coat, seasoning with salt and pepper.
Cut the courgette into crescents.

Did you know... eggplants are not only a very versatile vegetable, they're also a great source of iron and vitamin C.

Boil the pasta for 10 - 12 minutes. Reserve some of the pasta water, then drain and set aside.
Heat a drizzle of olive oil in a deep frying pan over medium-high heat and fry the eggplant and onion for 3 - 4 minutes, covered.
Add the courgette and fry for 6 - 8 minutes, or until evenly browned.
Stir regularly, seasoning to taste with salt and pepper.

Pull the basil leaves off the stems.
Transfer half of the leaves to a tall container and then finely chop the rest. Add the cream to the container, along with a drizzle of olive oil and some salt and pepper. Use an immersion blender to process into a smooth sauce.
Deglaze the vegetables with the white wine vinegar, then reduce the heat.
Stir in the garlic and the basil crème, then crumble in the stock cube (see pantry for amount). Allow to reduce for 3 - 4 minutes. Add a splash of the reserved pasta water if the sauce is too thick.

Stir the pasta and half of the grated pecorino into the sauce and cook for another 1 - 2 minutes over medium-high heat.
Serve the pasta on plates and garnish with the chopped basil and the rest of the grated pecorino.
Drizzle with the crema di balsamico to finish.