Fettuccine with eggplant, pine nuts and basil

Cooking Vegetarian Fettuccine with eggplant, pine nuts and basil

Crunchy pine nuts make this vegetarian pasta irresistible.

Lables: Low kilojoule Low sodium Vegetarian Fish free Lactose free Milk free Shellfish free Soy free
  1. Heat oil in a frying pan over medium-high heat. Add onion. Cook for 3 minutes or until golden. Add garlic and eggplant. Cook for 5 minutes or until tender.
  2. Stir in tomatoes. Simmer for 10 minutes or until sauce thickens.
  3. Cook pasta in a large saucepan of boiling salted water, following packet directions, until tender. Drain. Return to saucepan.
  4. Add eggplant sauce, nuts and basil. Toss over low heat until well combined. Season with salt and pepper. Serve.

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1 tbsp olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
1 eggplant, cut into 1cm cubes
2 x 415g cans chopped tomatoes
400g fresh fettuccine pasta
1 tbsp pine nuts, toasted
1/2 cup small basil leaves

Adv

Autors
Preparation time
10
Cooking time
30
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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