Pasta with puréed aubergines and peppers
By Philadelphia
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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