aubergine-mushroom-pasta

40 min

Aubergine and Mushroom Pasta

This rich and savoury pasta sauce gets better with some extra time. So if you're not in a hurry, first finish the sauce and let it simmer, and then make the pasta. You could also save time by using two frying pans to sauté the aubergines and mushrooms separately.

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Ingredients

4 servings

400 g
2
250 g
400 g
150 g

Rigatoni
Aubergines
Mushrooms
Canned tomatoes
Almonds

1 glass
2
2 cloves
15 g
50 g

Red wine
Shallots
Garlic
Fresh basil leaves
Parmesan

Prep

15 min

  1. Cut shallots into rings
  2. Mince garlic
  3. Cut mushrooms into slices
  4. Cut aubergines into 1 cm cubes
  5. Chop almonds

Cook

25 min

pan 1b

Sauté shallots, garlic and mushrooms

high heat ~7 min, don't stirr too often so the mushrooms get browned, put aside when ready

pan 1b

Heat up new oil in the same pan and sauté aubergine

high heat ~5 min, season with salt

pan 2

Cook pasta

~10 min

pan 1 continued

Add red wine

let it simmer until most of the wine is gone ~2 min

Add canned tomatoes, almonds and the mushroom mixture you've put aside

medium heat and let it simmer with the lid on ~10 minutes

Serve the aubergine ragout on top of the rigatoni, garnish with basil and some Parmesan

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