roasted red pepper pasta
Ingredients
1 onion chopped
1/2 C roasted red peppers
2 C sliced mushrooms
1 1/2 C crushed tomatoes
1 eggplant cut into discs
1/4 C fresh basil leaves
500g dried pasta of your choice ( I used lasagna )
salt + pepper to taste
2 garlic cloves
pea shoots ( optional )
1 tsp brown sugar
olive oil
**makes 4-6 servings
Instruction
Add the chopped onion, 1 tbsp olive oil, pinch of salt + pepper, and brown sugar to a pan and sauté on medium for 5-10 minutes or until onions are caramelized. set aside.
In a large pan sauté the eggplant rounds in a tbsp of olive oil on medium until they are seared and cooked through. About 4 minutes on each side. Season with salt + pepper while cooking.
Add all but 4 pieces of the eggplant to a blender along with the roasted red peppers, crushed tomatoes, caramelized onions, garlic cloves and a pinch of s + p. Blend until smooth. Set aside
Sauté the mushrooms in a pan with 1/2 tsp olive oil and a pinch of s + p for 5 minutes or until cooked through. Set aside.
Add the pasta to a large pot of boiling water. Cook for 8-10 minutes or until al dente. Drain and toss in a large pot with the blended sauce and sautéed mushrooms. Combine until the pasta is fully coated with sauce.
Plate and top with remaining eggplant rounds. Serve while hot with fresh basil leaves and pea shoots.