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Zucchini-aubergine sauce with pasta

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Ingredients for 4 servings:

  • 2 eggplant(s)
  • 2 small zucchini
  • 6 vine tomatoes
  • 1 onion(s)
  • some vegetable stock powder
  • 3 tbsp cream cheese, possibly herb cream cheese
  • possibly parsley, chopped
  • 500 g pasta
  • Oil for frying
  • salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Cook the pasta as usual, drain, and let it drain. Dice the eggplant, zucchini, and tomatoes. Slice the onions and fry them in oil. Sauté the zucchini, then add the eggplant and braise them. After about 10 minutes, deglaze with water and season with stock. Simmer for a few more minutes, then add the diced tomatoes and simmer briefly again. Finally, stir in about 3 tablespoons of cream cheese (or herb cream cheese if you like) until the sauce reaches a good consistency. Season with salt and pepper. Serve with the pasta. You can also sprinkle with parsley to serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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