A celebration of all things veggie, this simple to prepare pasta by A Tavola chef and owner Eugino Maiale is made using fresh, organic vegetables of the season.
“At the restaurant, we take the time to make our own spaghetti. However, at home a good store brought pasta is a great no fuss alternative. This is a midweek favourite at home because the recipe is so quick and healthy. The key is to julienne the vegetables nice and small.” said Eugino.
30 Minutes. Vegetarian. Cook a restaurant quality meal at home.
1 baby eggplant
6 Swiss brown mushrooms
1 garlic clove
1 tin cherry tomatoes
1 cup baby spinach
2 sprigs basil
¼ cup parmesan cheese
Boil water and prepare vegetables
Bring a large pot of salted water to the boil. Use a mandolin or sharp knife to julienne (matchstick) the carrot, zucchini and eggplant. Finely slice the mushrooms and eschallot. Crush the garlic.
In a fry pan gently heat 3 tablespoons of olive oil over a low heat. Add eschallot and garlic and cook until transparent. Add eggplant and stir through, cooking for approximately 7 minutes. Add carrots and sliced mushrooms and cook for a further 4 - 5 minutes. Add tinned cherry tomatoes and zucchini. Bring to the boil, reduce heat and allow to simmer for 5 minutes. Add spinach, roughly chopped basil leaves and a good swig of olive oil. Season with salt and pepper to taste.
Once the water is boiling, add spaghetti stirring every 2 minutes. Cook until al dente, strain through a colander retaining some of the cooking water. Add spaghetti to sauce and toss together.
Plate and serve with grated parmesan cheese.
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