This is one of my most favourite, yet super simple pasta sauces and it uses up quite a few of those veges that can languish in the fridge. The key ingredients are garlic, eggplant (aubergine) and ZUCCHINI! The thing with this pasta is its transformation from some pretty basic ingredients into a really deep, flavoursome smoosh that coats the pasta. Proportions are up to you and what's left in the fridge or ripening in the garden.
SmoosH pasta (serves 4)
1 eggplant(aubergine)
2 zucchini
1 large carrot
4 cloves garlic
salt and pepper to taste
olive oil ( a fair slug)
I added a leek to last nights sauce coz I had one that needed using. This dish is also particularly good with bacon added early but we cant do that here with the vego kids.
Finely dice all veg and cook for about 40 min on a low/med heat in olive oil until vege have lost most of their structure and are smooshing into each other. I actually mashed this with a potato masher last night so that B2 - the zucchini and eggplant hating vego (?!) couldnt pick anything out but she loves the overall flavour!
Serve with pasta and top with parmesan, black pepper and herb.
2 comments:
Something in the air; we had pasta for lunch with zucchini that was grated & sauted, lots of parmesan, salt & pepper. Even the visiting 3 year old who distrusts veggies ate it up. Although that may be because they were shell shaped pasta, which his mother explained was excellent food for pirates. Argh!
icg- garlic and parmesan is the key to zucchini me thinks! must remeber the pirate trick, although so far a fruit n veg fiend *touches wood*
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