Aubergine and mixed pepper pasta
Aubergine and mixed pepper pasta

Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a special dish, aubergine and mixed pepper pasta. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Aubergine and mixed pepper pasta is one of the most well liked of recent trending meals on earth. It’s appreciated by millions daily. It is easy, it’s fast, it tastes yummy. They’re fine and they look fantastic. Aubergine and mixed pepper pasta is something which I have loved my whole life.

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.

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

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

You could measure my life in pasta suppers, but increasingly I lean towards those without cheese and cream. Ground black pepper, to taste (optional). Cook pasta according to packet instructions. Heat the oil in a pan and add the aubergine.

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

Season with black pepper if desired. 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. Add a whole new depth of flavour to pasta salad by tossing in some roasted aubergine. The flavour pairs nicely with sweet red pepper and feta cheese.

So that’s going to wrap this up with this exceptional food aubergine and mixed pepper pasta recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!