Creamy pasta
This recipe is originally called ‘Cinque pi’, which stands for the five ingredients that start with a P in Italian. It’s so simple that it was our go-to recipe for camps or multi-day hikes when all we had was a fire and one pot.
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Ingredients
4 servings
500 g
1-2
1-2
50 g
200 g
Penne or other pasta
Aubergine
Bell pepper
Capers or sundried tomatoes
Peas frozen
200 ml
70 g
1 TBL sp
1
2 cloves
(Soy) cream
Tomato paste
Oregano
Onion yellow
Garlic
Make it a dinner party 🎉
Toast some sunflower seeds or pine nuts to serve and use high quality pesto or make it yourself.
Prep
10 min
- Dice onion and mince garlic
- Cut aubergine into cubes
- Cut bell pepper into small strips
Cook
20 min
Sauté onion and aubergine
medium/high heat ~2 min
Reduce heat and add garlic and bell pepper
medium heat, simmer until aubergine is golden brown ~5 min
Cook pasta
~8-10 min
Add capers, tomato pasta and (soy) cream
stir and bring to boil/simmer ~5 min
Add peas
~3 min
This is a recipe from the Fork Ranger book
