½ small head cauliflower
½ medium eggplant, sliced and steamed for 15 minutes (until very soft), skin removed
1 clove garlic
1 tsp olive oil
1 pack fresh ravioli (or any other pasta)
¼ cup cream
½ cup finely grated parmesan cheese
salt and pepper
This is based on a recipe from my new favourite video blog: FoodWishes with Chef John. It's one of those recipes where you sneak in lots of vegetables by pureeing them and hiding them in a tasty sauce. I'm adding the eggplant because I have some leftover from yesterday's dinner. The sauce is creamy, but has only a little bit of cheese and cream in it.
Boil a pot of water for the cauliflower and pasta. Chop the cauliflower into small even pieces. Add a pinch of salt to the boiling water and add the cauliflower and garlic. Cook for 10-15 minutes or until very tender. Blend the cauliflower, eggplant, garlic and oil to a smooth puree, adding some of the cooking water if too thick. (I use a stick blender).
Cook the pasta in the same water until al dente, then drain. Put the same pot back onto the heat and add the puree, cream and cheese. Warm through and season. Add the pasta and mix well. Serve the pasta with a sprinkle of cheese and black pepper. This will make 2 generous serves.
If you wanted to get fancy you could make some pangrattato (toasted breadcrumbs) to go on top, but who can be bothered on a Tuesday night? ;)
Ah - a use for eggplant!
I always struggle with that, so very helpful, thanks :)
Post a Comment