Mushrooms and eggplants pasta sauce

Ingredients

• 2 tbsp olive oil
• 2 garlic cloves - chopped

- 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!

https://www.atelierlalune.com/2018/02/mushrooms-and-eggplants-pasta-sauce/

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