Name: Mushroom and eggplant pasta sauce
Yield: 5 people
Ingredients: 2 tbsp olive oil; 2 garlic cloves - chopped; * Its convenient to use "Manual Food Chopper" to chop for a small amount:); - Ingredient A -; 480g brown mushroom - cut into 1cm cube; 1 eggplant (about 350g) - cut into 1cm cube; 1 onion - cut into 1cm cube; - Ingredient B -; 1 tsp kosher salt; 1 tbsp brown sugar; 20g butter; 1 tbsp soy sauce; 1 tsp dashi powder; - Ingredient C -; 50g heavy cream; 250g sour cream; 150g fresh milk; 2 tbsp parmesan grated cheese - optional; 1 tsp paprika powder - not chili; 1 tsp garlic powder; salt and pepper to taste; 500g any pasta as you like

Mushroom and eggplant pasta sauce

Persons

Ingredients

2 tbsp olive oil
2 garlic cloves - chopped
* Its convenient to use "Manual Food Chopper" to chop for a small amount:)

- Ingredient A -

480g brown mushroom - cut into 1cm cube
1 eggplant (about 350g) - cut into 1cm cube
1 onion - cut into 1cm cube

- Ingredient B -

1 tsp kosher salt
1 tbsp brown sugar
20g butter
1 tbsp soy sauce
1 tsp dashi powder

- Ingredient C -

50g heavy cream
250g sour cream
150g fresh milk
2 tbsp parmesan grated cheese - optional
1 tsp paprika powder - not chili
1 tsp garlic powder
salt and pepper to taste
500g any pasta as you like

Instructions

1. In a frying pan, heat 2 tbsp olive oil and fry the garlic until fragrant. Then add the ingredient A and cook over medium-high heat, stirring frequently until wilted. Add and mix the ingredient B to season. Remove from the heat and let it cool down.
2. Add the lukewarm vegetable from #1 into your food processor and process until smooth.
3. Transfer them into a frying-pan and add ingredient C. Heat over medium-high heat and bring it to a boil.
4. Add the cooked pasta and mix gently. Serve hot!

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