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Pasta with puréed aubergines and peppers

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Rate this recipe 3/5 (95 Votes)

Ingredients

  • 2 bell peppers (1 green and 1 red)
  • 150g cream cheese
  • 2 aubergines
  • 250g tomatoes
  • 1 onion
  • 1 pinch of paprika
  • 400g pasta
  • 2 tbsp olive oil
  • Salt and pepper

Details

servings 4
Level of difficulty Easy
Preparation time 15mins
 Cooking time 25mins
 Cost Budget Friendly

Preparation

Step 1

Grate the aubergines and cut the tomatoes into cubes (if you are using fresh tomatoes, boil them a little so you can remove their skins and seeds). Chope the onion.

Step 2

Cook over low heat for 20 minutes in a pan containing oil. Add salt, pepper and a pinch of paprika. Add the cream cheese and stir gently.

Step 3

At the same time, cook the sliced ​​peppers for 5 minutes in a pressure cooker (or microwave) and cook the pasta.

Step 4

Pour the puree of eggplant on the drained pasta and arrange the pepper strips on top.

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