Pasta with aubergine pesto, creamy and stringy, ready in an instant Italian Cuisine

Pasta with aubergine pesto, creamy and stringy, ready in an instant and lends itself perfectly to any time of the week, lunch or dinner.

Tonight we’ll study a bit to prepare a terrific first course tomorrow. Let’s say that midnight hunger can happen and we want to try our usual plate of spaghetti with garlic and oil, but if we want we can also prepare a dish like this. It’s not that late. Let’s see together how to prepare and what we need. A really tasty dish and is considered a unique, complete, nutritious dish, made with carbohydrates, fibers and proteins.

We prepare the dish with tomatoes, mozzarella, aubergines. What a delight! Pasta with aubergine pesto, creamy and stringy, is a decidedly inexpensive first course, or single dish, which is prepared in half an hour and cooked in half an hour.

Eggplant pesto pasta

Cooking over low heat is a priority and below we propose the recipe suitable for 4 people. The lightness of this dish also lies in the calories, around 500 or so per serving.

Ingredients

• 2 eggplants
• 400 g tomatoes
• 100 g mozzarella or provolone
• olive oil
• 400 g pasta (fresh or not)
• salt
• Origan
• pepper
• 1 onion
• basil

Pasta with aubergine pesto, creamy and stringy, ready in an instant. Method

We take and wash and cut the aubergines and cut them into small pieces, and season them in a pan with olive oil, rosemary, salt and pepper and cook in a pan at 180° for 20 minutes. Remove from the oven and prepare the sauce and put an onion in a pan and fry in oil. Add the tomatoes and washed into small pieces and cook for 10 minutes. While the sauce is cooking, cook the pasta in a pot of salted water and bring to the boil. We cook according to the time indicated on the package.

read also: Light baked aubergine cutlets: ready to start the diet with gusto

How to make eggplant pesto pasta

Blend mozzarella, aubergines and basil and obtain the cream or aubergine pesto, add to the tomato sauce and stir everything together and mix well, drain the pasta al dente and add it to the pan, stir everything together and serve hot and immediately. What a pleasure for the palate! To prepare this dish we can also decide to prepare the pesto a little earlier and then let it warm up in the sauce when it’s time to serve it. The aubergine pesto obviously has to be eaten within the day, but it can be a solution to times that are often tight and difficult to change due to everyday life and routine.

read also: How to make a fabulous parmigiana, but without the aubergines. The alternative

read also: Bolognese aubergines: the grandmother’s recipe that will make everyone agree at the table

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