Creamy Casarecce with Eggplant Pesto.
Today I propose this truly tasty first course, which we can actually consider a complete dish.
There are carbohydrates, the fibers of tomatoes and eggplants, and finally the proteins of mozzarella.
To complete the meal, you can add a nice big salad.

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Cost: Very economical
Preparation time: 30 Minutes
Portions: 2
Cooking methods: Stovetop, Oven
Cuisine: Italian
Seasonality: All seasons

516.14 Kcal

calories per serving

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Energy 516.14 (Kcal)
Carbohydrates 70.27 (g) of which sugars 10.26 (g)
Proteins 18.36 (g)
Fat 20.99 (g) of which saturated 5.77 (g)of which unsaturated 2.84 (g)
Fibers 7.80 (g)
Sodium 1,102.44 (mg)

Indicative values for a portion of 400 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for Creamy Casarecce with Eggplant Pesto

Let’s go shopping

1 round eggplant
200 g Tomatoes (ripe)
50 g Mozzarella
2 tablespoons Extra virgin olive oil
10 leaves Basil (or a small cup of pesto)
30 g onion
150 g casarecce
to taste salt
to taste oregano
to taste pepper

Creamy Casarecce with Eggplant Pesto

Tools

What we need for making the

Knife
Cutting board
Baking tray
Pan
Pot
Immersion blender

Preparation of Creamy Casarecce with Eggplant Pesto

Choose the purple eggplants, wash them, and remove the stalk.
Cut them in half, and make incisions in a diamond pattern, without cutting through the skin.
Place them in a baking tray and season with 1 teaspoon of extra virgin olive oil, rosemary, salt, and the oil.
Bake at 356°F for 20 minutes.
Take them out of the oven and… scoop out the pulp.
Scoop it out and gather the pulp.
Now prepare the sauce: In a pan, put the chopped onion, and 1 tablespoon of extra virgin olive oil, and since we’ll be using very little oil, I suggest keeping the pan slightly tilted
Lightly fry, then add the chopped tomatoes, and you can now place the pan correctly.
Cook the sauce for 10 minutes. Finally add the basil and salt.
Cook the pasta, and in the meantime,
Blend the mozzarella, the eggplant pulp, and all the basil.
You have obtained the eggplant pesto.
Add it to the tomato sauce, and mix well.
Now drain the pasta al dente.
In the same pan, but off the heat, mix the sauce and the pasta.
Serve immediately.
Here are your Creamy Casarecce with Eggplant Pesto