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Melting Bresso pasta

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Ingredients for 3 servings:

  • 250 g pasta (spirelli)
  • 1 leek(s)
  • 1 small eggplant(s)
  • 250 g cauliflower
  • 1 can carrot(s)
  • 10 baby corn
  • 75 g cream cheese (Bresso tomato-basil), more if desired

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

wonderfully creamy and spicy in taste,

Prepare the pasta according to the package instructions. Meanwhile, slice the leek into rings and halve, third, and slice the eggplant. Cut the cauliflower into florets. Sauté everything in a pot with a little water for 6-8 minutes. Drain the carrots, halve if desired, and mix them with the vegetables. Cut the baby corn into thick slices and mix with the pasta. Gradually add the Bresso sauce and mix thoroughly. It’s best to add a little warm water to make it easier to distribute. You can enjoy the pasta on its own as a light main course or as a side dish to meat or fish.

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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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