Eggplant and Zucchini Pasta

with Basil and Parmesan
This easy pasta dish is full of deliciously bold and fresh flavours.
156 Reviews
Cals 781 · Prot 35 · Carbs 122 · Fat 10
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 781 · Prot 35 · Carbs 122 · Fat 10
Vegetarian
Family Friendly
Ingredients
Pasta and sauce
Eggplant
1 Piece
Olive oil
1 Tbsp
Salt
0.5 Tsp
Shallots
1 Piece
Garlic cloves
2 Piece
Sun dried tomatoes
60 Grams
Dried oregano
2 Grams
Chopped tomatoes
400 Grams
Tomato paste
30 Grams
Water
100 ML
French onion stock cube 15*
1 Piece
Red vinegar
15 ML
Honey
15 Grams
Fusilli pasta 10*
250 Grams
Black pepper
0.5 Tsp
To serve
Pine nuts 2*
20 Grams
Fresh basil
15 Grams
Grana padano 4*5*
60 Grams
Chilli flakes
2 Grams

Allergens

*15 Celery, *10 Wheat, *2 Tree Nuts, *4 Milk, *5 Eggs
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) 3267 / 781
Fats (g) 9.8
of which saturated (g) 6.5
Carbohydrates (g) 122
of which sugars (g) 25.2
Fibers (g) 16.4
Proteins (g) 35.1
Salt (g) 1.1
*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

Fry vegetables

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.
Prep

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.
Simmer sauce

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.
Boil pasta

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.
Add Parmesan

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.
Serve

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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