How To Make Sicilian Aubergine, Pine Nut & Raisin Fusilli
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Serves:
Ingredients
- 2 large aubergines, cubed
- 1/4 cup olive oil
- 1 onion, finely chopped
- 3 cloves of garlic, minced
- 1/4 cup pine nuts
- 1/4 cup raisins
- 400g fusilli pasta
- 1/4 cup grated Parmesan cheese
- Salt and pepper, to taste
- Fresh basil leaves, for garnish
Instructions
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Preheat the oven to 200°C (400°F). Place the cubed aubergines on a baking tray, drizzle with olive oil, season with salt and pepper, and toss to coat. Roast in the oven for 20-25 minutes until golden and tender.
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In the meantime, cook the fusilli pasta according to package instructions until al dente. Drain and set aside.
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In a large pan, heat olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until golden and fragrant, about 5 minutes.
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Add the roasted aubergines, pine nuts, and raisins to the pan. Stir well to combine and cook for an additional 5 minutes to allow the flavors to meld.
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Add the cooked fusilli pasta to the pan with the aubergine mixture. Toss to coat the pasta evenly with the sauce.
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Remove from heat and sprinkle with grated Parmesan cheese. Season with salt and pepper to taste.
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Serve the Sicilian Aubergine, Pine Nut & Raisin Fusilli hot, garnished with fresh basil leaves.
Nutrition
- Calories : 520kcal
- Total Fat : 26g
- Saturated Fat : 4g
- Cholesterol : 0mg
- Sodium : 90mg
- Total Carbohydrates : 65g
- Dietary Fiber : 8g
- Sugar : 11g
- Protein : 12g
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