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
- 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
