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- Aubergine and Mushroom Pasta
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Ingredients
- 1 tbsp of olive oil
- 2 garlic cloves, grated or minced
- 2 shallots, finely chopped
- 1 medium aubergine, cut into small chunks
- 150 g of chestnut mushrooms, thickly sliced
- 200 g of penne pasta
- 75 ml of dry white wine
- 30 g of crème fraîche
- 60 g of parmigiano reggiano, grated
- 1 tbsp of pine nuts
- 20 g of flat-leaf parsley, leaves only, roughly chopped