Easiest Way to Make Delicious Aubergine and mixed pepper pasta

Aubergine and mixed pepper pasta. Toss the aubergines, onion, garlic and peppers with the olive oil. Season with salt and freshly ground black pepper. Sprinkle the top with the cheese breadcrumbs.

Cook the pasta according to the packet instructions, drain, then stir through the sauce. Mix with drained pasta and garnish with fresh parsley and grated parmesan. You could measure my life in pasta suppers, but increasingly I lean towards those without cheese and cream. You can have Aubergine and mixed pepper pasta using 8 ingredients and 8 steps. Here is how you cook it.

Ingredients of Aubergine and mixed pepper pasta

1. Prepare of key ingredients.
2. You need 200 grams of seashell pasta.
3. It's 1 head of fresh mozzarella.
4. You need 4 small of shallots.
5. You need 1 cup of ready made aubergine pesto.
6. You need 2 cup of sliced peppers.
7. It's 2 tsp of fresh basil.
8. You need 3 tbsp of Olive oil.

This one is a current weekday favourite, says Nigel Slater. Covered in smoked Russians, roasted peppers and golden aubergines, this pasta is simply heartwarming deliciousness. This easy roasted tomato and red pepper pasta with aubergines & olives is born out of my obsession with Piedmontese Peppers and all the flavours of this very simple and exquisite dish. I wanted to try to capture some of that with this pasta.

Aubergine and mixed pepper pasta instructions

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.

Top tip for making Aubergine, courgette and pepper lasagne. Make ahead and reheat - the flavours taste even better after they've got to know each other a bit! A delicious homemade tomato pasta sauce, perfectly cooked aubergines and salty, stretchy, gooey strings of Mozzarella make this simple This Aubergine and Mozzarella Pasta is a dish I have been making my family for years. Pappardelle con Melanzane Pasta with Aubergines, Tomatoes and Garlic Sauce. Many people steer clear of aubergine and yet it really is an easy vegetable to prepare.