Tuesday, March 22, 2011

Easy pasta with eggplant in blue cheese sauce recipe

Pasta with eggplant in blue cheese sauce recipe
     
This is a really easy one pot dish that requires minimal effort. You don’t even need to cook the pasta separately.

The amounts given below are approximations. You can use more or less cream and cheese, it depends on your preference. I used less.

Ingredients
1 cup pasta
1½ cups boiling water
1 portion eggplant (sliced about a cm thick)
1 clove of garlic, minced
50 -100ml cream or crème fraiche
50-100 grams blue cheese
Chilli flakes (optional)

Directions
1.     Add boiling water, pasta, eggplant, garlic, chilli and salt to a saucepan
2.    Cook over medium heat until the pasta is done. Add more water if it starts to get dry during cooking. If there is too much water once pasta is almost done increase heat and cook until the water evaporates
3.     Add cream or crème fraiche and blue cheese and keep stirring until the cheese has melted and well combined

3 comments:

  1. Really liking this healthy lunch with its good strong flavours, so quick to make, and so easy to eat.

    ReplyDelete
  2. Yum YUM! I can take blue cheese in small amounts but this seems like a good combo :)

    ReplyDelete
  3. A yummy pasta dish! Great flavors.

    Cheers,

    Rosa

    ReplyDelete

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