Recipe of Aubergine and mixed pepper pasta

Hello everybody, it’s Brad, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, aubergine and mixed pepper pasta. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Aubergine and mixed pepper pasta is one of the most favored of current trending meals in the world. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions every day. Aubergine and mixed pepper pasta is something which I have loved my entire life. They are fine and they look wonderful.

Toss the aubergines, onion, garlic and peppers with the olive oil. Season with salt and freshly ground black pepper. Ground black pepper, to taste (optional).

Recipe of Aubergine and mixed pepper pasta

To begin with this recipe, we must first prepare a few ingredients. You can cook aubergine and mixed pepper pasta using 8 ingredients and 8 steps. Here is how you can achieve it.

Ingredients

The ingredients needed to make Aubergine and mixed pepper pasta:

1. Take key ingredients
2. Make ready 200 grams seashell pasta
3. Take 1 head fresh mozzarella
4. Take 4 small shallots
5. Make ready 1 cup ready made aubergine pesto
6. Prepare 2 cup sliced peppers
7. Take 2 tsp fresh basil
8. Get 3 tbsp Olive oil

Pasta sauces are great for those nights when you just want to throw something together with the minimum fuss possible. This simple dish uses storecupboard ingredients and the result is a rich, tomato pasta sauce with plenty of vegetables to keep you going. Drain the jar of ready-roasted peppers. Heat a griddle pan or grill to high.

Instructions

Instructions to make Aubergine and mixed pepper pasta:

1. Heavily salt 3 L of water and bring the water to a rolling boil
2. While the water is boiling peel and dice shallots and slice the peppers
3. Fry shallots in a small amount of olive oil until they got nicely browned
4. Add the peppers until they start to sweat and then tip in the pesto
5. Start boiling the pasta while you turn down the heat on the shallots, peppers and pesto mix
6. When the pasta is al dente drain out the hot water, dunk in ice cold water and then strain out and place the pasta in with the pesto shallots and peppers mix
7. After mixing well, taste and season with sea rock salt and freshly cracked black pepper
8. Tear the fresh mozzarella and place on top of pasta before serving

Thickly slice the aubergines lengthways, brush with a little oil, then griddle until golden and crisp on both sides. Try our easy vegan aubergine salad recipe with pomegranate molasses. This Persian-style recipe would would make the perfect addition to a Add the parsley, crushed garlic, olive oil, lemon juice, cinnamon and salt and pepper and give all the ingredients a good mix until they're evenly combined. Blister and char the aubergines and peppers, either on a barbecue, flame grill or on the flame of your gas hob. Add the walnuts, parsley, garlic, olive oil, lemon juice, cinnamon and salt and pepper and mix well.

As simple as that Guide to Make Aubergine and mixed pepper pasta

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