Tomato and spinach spaghetti

with aubergine, yoghurt, pomegranate and balsamic vinegar

90'
baja
4

Ingredientes

Gallo Tomato and spinach spaghetti PastaFina

Aubergine

Yoghurt

Pomegranate

Balsamic vinegar

Ginger

Preparación

Paso 1

Fill a pot with abundant water to cook the pasta.

Paso 2

Cook the pasta.

Paso 3

Chop the ginger to taste and add it to a boiling stock.

Paso 4

Reduce the stock until it is half its original volume.

Paso 5

Once it has been reduced, add the balsamic vinegar. Let it reduce to half its volume.

Paso 6

Roast the aubergine in the oven at 180ºC for 30 minutes.

Paso 7

Sauté the pasta with a few tablespoons of sauce, until it is well coated.

Paso 8

Slice the aubergine into large cubes.

Paso 9

Brown the aubergine a little in a pan to give it some colour.

Paso 10

Serve the pasta on a plate.

Paso 11

Decorate the dish with a tablespoon of Greek yoghurt, pomegranate, the diced aubergine and fresh herbs.

Recetas

Similares
ver receta
Spagetthi PastaFina
alla puttanesca
45' low
ver receta
Spaghetti with clams
and courgette
30' medium
ver receta
Spaghetti alle vongole
with clams, white wine, tomato and garlic
15' baja
ver receta
Spaghetti with salmon
and asparagus
15' baja

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