Créé avec l’IA
Eggplant and Pepper Pasta
40 min 229 kcal par portion Moyen
Ingrédients
4 Portions
- eggplants2 medium
- red bell peppers2 medium
- pasta300 grams
- olive oil2 tablespoons
- garlic2 cloves
- red pepper flakes1 teaspoon
- saltto taste
- black pepperto taste
- grated Parmesan cheese50 grams
Instructions
- 1
Preheat your oven to 200°C (392°F).
- 2
Cut the eggplants and red bell peppers into bite-sized pieces.
- 3
Place the eggplants and peppers on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and black pepper.
- 4
Roast the vegetables in the oven for about 25-30 minutes, or until they are tender and slightly charred.
- 5
While the vegetables are roasting, cook the pasta according to the package instructions until al dente. Drain and set aside.
- 6
In a large pan, heat the remaining 1 tablespoon of olive oil over medium heat.
- 7
Add the minced garlic and red pepper flakes to the pan, sautéing for about 1 minute until fragrant.
- 8
Add the roasted vegetables to the pan and toss to combine with the garlic and red pepper flakes.
- 9
Add the cooked pasta to the pan and toss everything together, ensuring the pasta is well coated with the vegetables and oil.
