recipes
Diabetic pasta with roasted eggplant, mushrooms and walnut pesto
2012-01-23
Ingredients
For the walnut pesto
- 100g walnut halves
- 1 bunch fresh basil leaves,
- 1 bunch fresh parsley leaves
- 3 tbsp extra virgin olive oil (PREGO)
- Fresh seasoning
- 50g grated Parmegiano cheese (GALBANI)
You will also need
- 1 eggplant
- 250g button mushrooms
- 1 tbsp olive oil (PREGO)
- 500g diabetic pasta (FIBER PASTA)
- Fresh seasoning
Method
Start this recipe by cuting the eggplant in half. Slices thinly and place side by side on a baking sheet. Place the mushrooms on another baking sheet. Drizzle with the olive oil, season well salt and pepper, and cook in the oven at 200`c. The mushrooms should only take 10 minutes, but the eggplant will take roughly 20minutes to cook, but turn upside down after 10 minutes to cook on both sides. Meanwhile, you can cook the pasta in a pan of boiling water according to the cooking instructions. You can also prepare the walnut pesto by placing all the ingredients into a food processor. Pulse quickly for about 10 seconds till you have a nice, rough pesto. When the pasta and vegetables are cooked, mix together with the walnut pesto and serve in deep pasta bowls.
Suggested accompanying wine: DELICATA Victoria Heights Chardonnay D.O.K. Malta
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