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
- Cut shallots into rings
- Mince garlic
- Cut mushrooms into slices
- Cut aubergines into 1 cm cubes
- Chop almonds
Cook
25 min
Sauté shallots, garlic and mushrooms
high heat ~7 min, don't stirr too often so the mushrooms get browned, put aside when ready
Heat up new oil in the same pan and sauté aubergine
high heat ~5 min, season with salt
Cook pasta
~10 min
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
