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Cooking: Vegetable and Cream Sauce for Pasta

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Cooking: Vegetable and Cream Sauce for Pasta

The perfect cooking: vegetable and cream sauce for pasta recipe with a picture and simple step-by-step instructions.

  • 1 Red pointed peppers
  • 0,5 Eggplant fresh
  • 2 Garlic cloves
  • Harissa spice
  • 200 ml Cream
  • 100 g Cream cheese
  • Oil
  1. Peel the garlic and cut into very small pieces, removing the germ. Wash the pointed peppers and cut into rings, removing the seeds. Wash the aubergine, quarter lengthways and cut into (quarter) slices.
  2. Heat the oil in a pan. Lightly fry the paprika and aubergine pieces in it. Then add the garlic and spices and sauté.
  3. Pour in the cream and bring to the boil. Then turn off the stove and stir in the cream cheese.
  4. Divide the pasta that has been cooked and drained in the meantime on plates and pour the sauce on top.
  5. HARISSA SPICE consists of: sea salt, chilli, coriander, garlic, cumin and peppermint
Dinner
European
cooking: vegetable and cream sauce for pasta

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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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