599 kcalPenne Con Funghi E Melanzane
100 min serves 4
Vegetarian
15gprotein78gcarbs24gfat
Ingredients
- •1 eggplant
- •2 cups mushrooms
- •1 tablespoon rosemary
- •1 cup onion
- •2 garlic cloves
- •½ cup white wine
- •1 cup vegetable stock
- •¼ cup cream
- •3 cups penne
- •salt
- •vegetable oil
- •1 tablespoon butter
Adds every ingredient to an Instacart cart.
We may earn a commission on Instacart orders, at no extra cost to you.
Method
From foodista.com — read the original
- Slice the eggplant and place on a plate covered with paper towel.
- Sprinkle with salt and leave aside for 1 hour. It will help to get rid of the bitter taste that eggplant sometimes might have.
- After 1 hour clean the eggplant under cold running water and pat dry.
- Chop the eggplant and mushrooms into cubes.
- In a skillet melt the oil with 1 Tbsp butter.
- Add onion and saute until soft.
- Add garlic, rosemary, eggplant and mushrooms and leave simmering for 5 minutes stirring from time to time.
- Pour wine and wait until absorbed.
- Pour stock and leave simmering for roughly 15 minutes.
- Meanwhile cook the pasta according to a package instructions.
- Add some hot water from the pasta to a cream and mix until combined.
- Pour over the sauce, stir and simmer few more minutes. Season with salt and pepper and serve with some parmesan or romano cheese sprinkled on a top.
Dietary labels come from the recipe’s source data — double-check the ingredients if you’re cooking for an allergy.
Want a whole week of meals like this one?
A friend shared this from Live Better AI. Swipe the recipes you love and get a full week sized to your macros, with one grocery list.
Plan my first week free7-day free trial · about $0.39 a day
Recipe and photo via Spoonacular · original recipe at foodista.com