- Fusilli 320 grams
- Large eggplants 2
- Parmesan cheese 50 grams
- Tomatoes 400 grams
- Garlic 3 cloves
- Basil 1 tuft
- Extra virgin olive oil as much as is needed
- Salt as much as is needed • 1 kcal
Fusilli with eggplant cream is a fresh and full of taste first course, a winning idea to make vegetables appreciated even by those who really don't love them. The pulp of the eggplants, made soft and slightly spicy by baking in the oven, is blended with basil and cheese to obtain a creamy and super fragrant sauce which, together with a fresh tomato sauce, becomes the sublime condiment for pasta. A simple, quick and successful preparation, perfect for a late summer lunch or dinner. And if you have some cream left over, spread it on some freshly toasted croutons; you will feel so much goodness!
How to prepare fusilli with eggplants cream
Wash the eggplants, cut them in half and place them in an oven dish (1). Cook them at 200 degrees C for about 30 minutes, until they are very soft.
Remove the eggplants from the oven and let them cool, then extract the pulp and transfer it to a blender (2).
Add the cheese and basil (3) and blend until smooth and homogeneous.
Cut the cherry tomatoes into quarters and transfer them to a pan with a drizzle of oil and garlic (4); put on the fire and cook for a few minutes, until they are slightly wilted.
Meanwhile, boil the pasta in boiling salted water, then drain it al dente and pour it into a pan with the cherry tomatoes; add the eggplant cream (5).
Add a drop of the pasta cooking water and stir well over a high flame (6).
Season with a little basil and serve (7).
Fusilli with eggplant cream can be preserved in the refrigerator, closed in a special hermetically sealed container, for 2-3 days. In case there is some cream left over, cover it with a drizzle of oil and keep it in a glass jar in the refrigerator.