Pasta and Salad

Pasta always goes ? Yeees, especially with a delicious green salad to it. This eggplant-tomato sauce is just so delicious! Honestly, I stole the recipe from my mom, who used to cook it for us. That’s how I got into eggplant as a teenager. Have fun with the re-cooking !

Pasta and Salad

Recipe by Lorena – der vegane vanCourse: Pizza, Pasta & Reis, Rezepte
Servings

2

servings
Prep time

15

minutes
Cooking time

30

minutes
Calories

300

kcal

Ingredients

  • 200g Penne Noodles

  • 1 eggplant

  • 1 can tomatoes chopped

  • 1 onion

  • 2 garlic cloves

  • salt & pepper

  • oregano & paprika powder

  • olive oil

  • black olives

  • For the salad
  • 1/2 lettuce

  • 1/2 curcumber

  • 3 Tomatos

  • Salt & pepper, 2 tbsp. olive oil, 1 tbsp. balsamic vinegar, 1 tsp. agave syrup

Directions

  • Cut the eggplant into small cubes and put them in a pan with a little oil.
  • In the meantime, chop the onions and add them to the pan.
  • Sauté the vegetables until golden brown and then season with oregano and salt.
  • Cook the pasta according to package directions.
  • Chop the lettuce, tomatoes and cucumber and season the salad with salt, pepper, balsamic vinegar, agave syrup and oil.
  • Add the tomatoes and the halved olives to the vegetables and let the sauce boil down for 10 minutes.
  • Season the tomato sauce with salt, pepper and paprika.
  • Arrange the pasta together with the salad on a plate or in a bowl.

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