Pasta in Eggplant and Pepper cream

Pasta in Eggplant and Pepper cream

• A simple and economical recipe of two vegetables, 1 pepper and 1 eggplant for 4 people in combination with pasta. You can serve this cream with gnocchi, lasagna, and you can also use it as a dressing for salads. Follow my recipe, it's very simple.

Pasta in Eggplant and Pepper cream

Ingredients: simple, total time: 45 min., 4 serving

• 500 g penne pasta/ or macaroni or spaghetti

• 1 medium eggplant

• 1 red fresh bell pepper

• salt and black pepper to taste

• 50 ml Olive oil EVO to taste

• 1 tsp oregano

• 1 tsp oregano

• 2 cloves of garlic/ minced

• 1 mozzarella/ chopped

• fresh parsley leaves/ or dry for decoration

• 1 Tbsp Parmesan cheese/ and for sprinkle

Pasta in Eggplant and Pepper cream

Preparation:

1. Heat the oven to 180°C.

2. Wash the eggplant and pepper well and place them on a baking sheet lined with baking paper.

3. Season with salt and pepper and drizzle with olive oil.

4. Bake in a heated oven for about 40 minutes.

5. During this time 10 minutes to end, add water to a larger pasta pot, add 1 teaspoon of salt, and wait for it to boil.

6. When vegetables done, let it cool down a bit.

7. Remove the skin and stem from the eggplant and pepper.

8. Clean the pepper from seeds and stems.

9. Cut it into small pieces with a sharp knife then add it in a blender bowl, add a little olive oil, chopped garlic, oregano, basil, salt, black pepper to taste and chopped mozzarella. Mix everything well, again.

10. Transfer the blended cream to the pan.

11. As soon as it boils water for pasta, add the pasta, cook according to the instructions on the package. Strain well and leave in a colander.

12. Heat the cream in a pan, add 1 spoon of grated Parmesan cheese, stir then add a strained pasta, (Place the pasta in the cream two times at a time) stir well.

13. Turn off the heat, serve warm immediately on plates, sprinkle with finely chopped parsley leaves, serve with grated Parmesan cheese.

Buon appetito!

Pasta in Eggplant and Pepper cream

NOTE:

• In case you don't have mozzarella, you can add 1 and a half spoons of Philadelphia neutral cheese, if it's too thick you can add very little milk.

• You can pack this cream in the freezer with a special container with a lid for up to 2 months.

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