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.

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

waves

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