Pasta Primavera in Creamy Basil Sauce
with eggplant, pecorino & crema di balsamico- Gluten
- Tarwe
- Melk (inclusief lactose)
- Zwaveldioxide en sulfiet
- Soja
- Mosterd
- May contain traces of allergens
Pecorino is made from sheep's milk. The name pecorino is derived from the Italian word for sheep: "pecora".
Ingredients
90 g
Penne
(Contains: Gluten, Tarwe May be present: Soja, Mosterd)
20 g
Grated Pecorino DOP
(Contains: Melk (inclusief lactose))
10 g
Parmigiano Reggiano DOP
(Contains: Melk (inclusief lactose))
½ piece
Garlic
½ piece
Red onion
½ piece
Eggplant
½ piece
Courgette
1 piece
Roma tomato
½ sachet(s)
Italian seasoning
75 g
Cooking cream
(Contains: Melk (inclusief lactose))
10 g
Fresh basil
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
Utensils
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 and dice the tomato.
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. Fry the eggplant and onion for 3 - 4 minutes, covered.
- Add the courgette and the tomato and fry for 6 - 8 minutes. Stir regularly, seasoning to taste with salt and pepper.
- Transfer half of the basil leaves to a tall container and then finely chop the rest.
- Add the cream and the Italian seasoning 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 sauce, 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 as necessary 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 and grate over the Parmigiano Reggiano to finish.
