Delicious Pasta with Red Peppers Cream, Aubergines and Feta​, enriched with De Nigris Rosé Sweet Vinegar


Ingredients for 2 People

  • 5 oz. whole-wheat pasta (small type) or rice​
  • 1 eggplant ​
  • 1 red bell pepper ​
  • 4 tbsp extra virgin oilve oil ​
  • 4 basil leaves ​
  • 3 tbsp Rosè Sweet Vinegar ​
  • Salt, to taste​
  • 1.7 oz. Feta cheese

For the recipe

Pasta with Red Peppers Cream, Aubergines and Feta​_denigris_recipes

Cook the pasta in salted water for about 10 minutes (follow time indications on the package). When ready, drain it and let it cool. ​

Meanwhile, cut the eggplant and bell pepper into cubes. Pour two tablespoons of oil into a pan, add the eggplant and salt, and cook for 15 minutes, stirring occasionally. Use the same process to cook the bell pepper for about 10 minutes. ​

Deglaze both vegetables with De Nigris Rosé Sweet Vinegar and cook for another five minutes so that the excess liquid evaporates. ​

Set aside and let it cool. Transfer the pepper into a blender, add basil and blend until smooth. Place the spelt add the eggplant in a bowl and mix well. Pour the pepper cream into two plates, add the seasoned pasta and the crumbled feta. Serve immediately.