Creamy Eggplant Penne with Parmigiano Reggiano

Name: Creamy Eggplant Penne with Parmigiano Reggiano with sundried tomatoes, fresh basil, arugula & lamb's lettuce
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: 1 piece Garlic; 50 g Sundried tomatoes; 180 g Penne; 100 g Cooking cream; 10 g Fresh basil; 20 g Parmigiano Reggiano DOP; 60 g Arugula & lamb's lettuce; 2 piece Onion; 1 piece Eggplant; 1 sachet(s) Sicilian-style herb mix; 2 tablespoon Balsamic vinegar; 1 tablespoon Flour; 120 milliliters Low sodium vegetable stock; 3 tablespoon Olive oil; ½ tablespoon Extra virgin olive oil; to taste Salt and pepper

with sundried tomatoes, fresh basil, arugula & lamb's lettuce

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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!

Tags:

Veggie

Allergens:

Gluten

•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

½ piece

Garlic

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))

30 g

Arugula & lamb's lettuce

1 piece

Onion

½ piece

Eggplant

½ sachet(s)

Sicilian-style herb mix

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

Energy (kJ)3154 kJ

Calories754 kcal

Fat34.4 g

Saturated Fat11 g

Carbohydrate86.7 g

Sugar20 g

Dietary Fiber11 g

Protein20.9 g

Salt1.2 g

Potassium808.8 mg

Calcium56 mg

Iron1.8 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

•Salad Bowl

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.