Ingredients
11 total- 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
Method
6 stepsStep 1
In a large frying pan, add the olive oil, garlic and shallots and fry for 2 mins over a medium heat, then add the aubergine and mushrooms, season with salt and ground black pepper and cook for 10 mins until the vegetables have softened.
Step 2
Meanwhile, bring a saucepan of salted water to the boil and cook the pasta according to the pack instructions.
Step 3
While the pasta is cooking, add the white wine, crème fraîche, and half of the parmigiano reggiano to the vegetable pan and mix well.
Step 4
Drain the pasta but reserve 3 tbsp of pasta water and add it to the vegetable pan. Mix well, then add the pasta and mix again.
Step 5
In a small frying pan, toast the pine nuts over a medium heat for 3 mins and set aside.
Step 6
Dish up the pasta and serve with the toasted pine nuts and chopped parsley scattered on top.