Eggplant and Zucchini Pasta

Name: Eggplant and Zucchini Pasta with Basil and Parmesan
Total time: 35 min
Yield: 2, 3 or 4 people
Ingredients: 1 Piece of Eggplant; 2 Piece of Small zucchini; 1 Tbsp of Vegetable oil; 1 Tsp of Salt; 1 Piece of Red onion; 2 Piece of Garlic cloves; 30 Grams of Sun dried tomatoes; 30 Grams of Tomato paste; 2 Grams of Dried oregano; 400 Grams of Tomato passata; 100 ML of Water; 1 Piece of Vegetable stock cube; 15 ML of Red vinegar; 15 Grams of Honey; 250 Grams of Fusilli pasta; 1 Tsp of Black pepper; 15 Grams of Fresh basil; 30 Grams of Grated Parmesan; 2 Grams of Chilli flakes

with Basil and Parmesan

This easy pasta dish is full of deliciously bold and fresh flavours.

156 Reviews

Cals 745 · Prot 37 · Carbs 134 · Fat 9

Vegetarian

Family Friendly

35 min

Eggplant and Zucchini Pasta with Basil and Parmesan

This easy pasta dish is full of deliciously bold and fresh flavours.

156 Reviews

Cals 745 · Prot 37 · Carbs 134 · Fat 9

Vegetarian

Family Friendly

Ingredients

Pasta and sauce

Eggplant

1 Piece

Small zucchini

2 Piece

Vegetable oil

1 Tbsp

Salt

0.5 Tsp

Red onion

1 Piece

Garlic cloves

2 Piece

Sun dried tomatoes

30 Grams

Tomato paste

30 Grams

Dried oregano

2 Grams

Tomato passata

400 Grams

Water

100 ML

Vegetable stock cube 15*

0.5 Piece

Red vinegar

15 ML

Honey

15 Grams

Fusilli pasta 10*11*

250 Grams

Black pepper

0.5 Tsp

To serve

Fresh basil

15 Grams

Grated Parmesan 4*

30 Grams

Chilli flakes

2 Grams

Allergens

*15 Celery, *10 Wheat, *11 Gluten, *4 Milk

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3120 / 745
Fats (g)	9.2
of which saturated (g)	0.6
Carbohydrates (g)	134
of which sugars (g)	34.1
Fibers (g)	18.5
Proteins (g)	37.4
Salt (g)	2.1

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Fry vegetables

Chop the eggplant and zucchini into cubes. Heat a large pan over a medium-high heat with a drizzle of oil. Once hot, add the eggplant with a pinch of salt and fry for 5 min. Add the zucchini and fry for 5 min further.

Tip! Sprinkle the eggplant cubes with salt and allow them to rest for 20 min in a colander before frying - this will remove excess moisture.

2 Prep

Meanwhile, bring a large pot of salted water to the boil. Peel and finely slice the red onion. Peel and mince the garlic. Roughly chop the sun dried tomatoes.

3 Simmer sauce

Add the onion to the eggplant and zucchini and fry for 3 min. Add the garlic and the tomato paste. Fry for 1 min further. Add the dried oregano, tomato passata, measured water, 0.5 vegetable stock cube, red vinegar and the honey. Mix well, reduce the heat to medium and simmer, covered for 8-10 min further.

4 Boil pasta

Once the water is boiling, add the pasta and cook for 8-10 min until 'al dente' or cooked to your liking. Reserve a cup of pasta water and drain.

5 Add Parmesan

Meanwhile, pick and finely chop the basil leaves. Add the sun-dried tomatoes, half of the basil and half of the grated Parmesan (reserve the rest of both for garnish) to the tomato sauce. Season with salt and pepper.

6 Serve

Add the pasta to the tomato sauce and stir through. If the sauce is too thick add a splash of the reserved pasta water. Divide among bowls. Garnish with a pinch of chilli flakes (spicy!), remaining basil and the grated Parmesan.

Tip! Sensitive to spice? Go easy on the chilli flakes.

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