Go veggie noodles with cheese crust
easy
30 mins
30 mins
Ingredients
- 1 Onion
- 2 red chillies
- 1 (approx. 300 g) Aubergine
- 400 g Pasta (e.g. gnocchi)
- 7-10 Tbsp Salt
- 4 TABLESPOONS Pine nuts
- 4 TABLESPOONS Olive oil
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sugar
- 7-10 Tbsp Turmeric
- 100 g Raisins
- 1 can(s) (850 ml) Tomatoes
- 125 g Mozzarella
- 100 g Parmesan (piece)
- 5 Stem(s) flat leaf parsley
- 7-10 Tbsp Baking dish
Directions
- 1
Peel and finely chop the onion. Clean and wash the chillies, cut them in half lengthwise, remove the seeds and chop very finely. Wash and clean the aubergine and cut into small cubes of about 1 cm. Cook the noodles in 3-4 l boiling salted water (1 teaspoon salt per litre) according to the instructions on the packet.
- 2
Roast the pine nuts in a large pan without fat until golden brown, take them out. Heat 2 tablespoons of oil in the same pan. Fry the aubergine in it until golden brown all around. Add the onion and chilli and fry briefly.
- 3
Season with salt, pepper, 1 pinch of sugar and 1 teaspoon turmeric. Stir in raisins and tomatoes together with the juice. Chop the tomatoes with a wooden spoon. Bring everything to the boil, simmer for about 10 minutes and remove from the heat.
- 4
Drain the pasta, let it drain.
- 5
Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Season sauce again with salt, pepper and sugar, mix with pasta and pine nuts. Put everything into a large casserole dish.
- 6
Roughly grind the mozzarella. Finely grate parmesan. Mix both and spread on the pasta. Drizzle with 2 tablespoons of oil and bake in a hot oven for about 30 minutes until golden brown. Wash parsley, shake dry, pluck off leaves and chop finely.
- 7
Serve the pasta sprinkled with parsley.
Nutrition Facts
820 kcal
97 g
31 g
32 g
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