← All recipes

🍆 Creamy Aubergine Pasta with Basil

540 kcal · 30 min · 4 servings

Ingredients

• 320 g Penne pasta
• 400 g Aubergine (Eggplant)
• 1 Stk Onion
• 3 Stk Garlic cloves
• 500 ml Passata (Strained tomatoes)
• 40 g Parmesan cheese
• 10 Stk Fresh basil leaves
• 30 ml Olive oil
• 10 g Salt
• 2 g Black pepper

Instructions

1. 1. Wash the aubergine and cut it into small cubes. Press the garlic cloves through a garlic press.
2. 2. Heat the olive oil in a large pan over medium heat. Fry the aubergine cubes for 5 minutes until soft. Add the onions and garlic and fry for another 2 minutes.
3. 3. Pour the strained tomatoes into the pan. Add salt and pepper. Simmer the sauce over low heat for 10 minutes, stirring occasionally.
4. 4. Cook the penne in a large pot with salted water al dente (firm to the bite) according to package instructions. Reserve 100 ml of pasta water.
5. 5. Add the drained pasta to the tomato sauce. Add a splash of pasta water and mix everything well until a creamy consistency forms.
6. 6. Remove the pan from the heat. Stir in the grated parmesan. Roughly chop the basil and mix it in. Serve the dish immediately.

Nutrition per serving

• kcal: 540
• Protein: 16 g · Fett/Fat: 22 g · Carbs: 72 g