Mushroom and eggplant pasta sauce
Persons
5
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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