Make this EASY ONE POT Creamy Eggplant-Tomato Pasta!

3 Просмотры

  • Спасибо! Поделитесь с друзьями!

    Вам не понравилось видео. Спасибо за то что поделились своим мнением!

admin_kuh
Издатель
RECIPE ⬇️ Creamy Tomato and Eggplant Pasta:

#ad I’m using my KUVINGS immersion blender. It’s an excellent all stainless steel blender! See link in bio OR visit KUVINGS.COM and use code HEALTHYVEGAN for a discount!

Ingredients:

8 oz, cooked lentil/chickpea pasta
2-3 Japanese eggplants (halved)
5 cloves garlic
4 roma tomatoes
¼ cup water
2 tbsp coconut aminos
2 tsp dried basil
1 tsp dried oregano
½ tsp chili flakes 
Optional:
2 tbsp nutritional yeast 
1 tsp salt, or to taste

Instructions:

Place the cut eggplants face down in a skillet/ sautee pan. Add the tomatoes, garlic cloves, water, and coconut aminos. Cover and let simmer on medium low for 30 minutes or until eggplant and tomatoes are completely soft. Gently remove eggplant and tomato skins. Add remaining seasonings. Using an immersion blender, blend to desired consistency. Add cooked pasta and mix. Enjoy!
Категория
Паста и макароны
Комментариев нет.