

Mushroom alla norma
Ingredients
- 1 large eggplantaubergineX, chopped into 3cm pieces
- 1 teaspoon dried oregano
- 2 tablespoons extra virgin olive oil
- 350g rigatoni
- 200g white cup or button mushrooms, quartered
- 2 celery sticks, finely chopped
- 1 carrot, finely chopped
- 1 brown onion, finely chopped
- 2 cloves garlic, minced
- 500g chunky tomato, garlic and basil pasta sauce (or any pasta sauce)
- 20g parmesan, finely grated
- 1 cup basil leaves
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Instructions
1 Preheat oven to 200°C fan-forced. Spread eggplant on a baking tray in an even layer, sprinkle with oregano and drizzle with 1 tablespoon of oil. Bake for 18-20 minutes or until golden.
2 Meanwhile, in a large pot of boiling water cook pasta according to packet instructions. Drain, reserving ¼ cup of cooking liquid.
3 In a food processor place mushrooms and pulse for 5 seconds or until diced. In a large fry-pan heat remaining oil over medium heat. Add celery, carrot, onion and garlic and sauté for 5-8 minutes or until softened. Add mushrooms, pasta sauce and reserved liquid, and continue to cook for a further 10 minutes until sauce has reduced slightly. Fold through eggplant and cooked pasta.
4 Serve with grated parmesan and basil leaves.
HFG tip
Eggplant shrinks a lot during baking so pieces could be increased to 4cm if you want to see larger chunks.
Nutrition Info (per serve)
-
Calories 390cal
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Kilojoules 1632kJ
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Protein 12.2g
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Total fat 11.4g
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–Saturated fat 2.3g
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Carbohydrates 55.4g
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–Sugars 10.9g
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Dietary fibre 9.0g
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Sodium 420mg
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Calcium 138mg
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Iron 2.1mg
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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