Healthy and balanced

Spaghetti with aubergine and burrata

Spaghetti with aubergine and burrata Zoom Image

Ingredients

  • Pasta
  • 500 g spaghetti
  • 90 g rocket
  • salted water, boiling
  • 1 tbsp olive oil
  • Sauce
  • 2 tbsp olive oil
  • 2 spring onion incl. green part, cut into thin rings
  • 500 g aubergine, cut into approx. 1 cm cubes
  • 0.5 tsp sea salt
  • 2 tbsp liquid honey
  • 50 g pine nuts, toasted
  • a little pepper
  • To serve
  • 2 burrata (approx. 150 g each), halved

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Total time: 25m
Preparation Time: 25m

Servings
For 4 people

Nutritional Information

Contains 892 Kcal, 32g Protein, 103g Carbohydrates, 37g Fat

Ingredients

  • Pasta
  • 500 g spaghetti
  • 90 g rocket
  • salted water, boiling
  • 1 tbsp olive oil
  • Sauce
  • 2 tbsp olive oil
  • 2 spring onion incl. green part, cut into thin rings
  • 500 g aubergine, cut into approx. 1 cm cubes
  • 0.5 tsp sea salt
  • 2 tbsp liquid honey
  • 50 g pine nuts, toasted
  • a little pepper
  • To serve
  • 2 burrata (approx. 150 g each), halved

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Instructions

  • Pasta

    Cook the spaghetti in salted water until al dente, drain. Stir in the rocket and oil, set aside.

  • Sauce

    Heat the oil in a non-stick frying pan. Stir fry the aubergine for approx. 5 mins. Mix in the spring onions, honey and pine nuts, season.

  • To serve

    Plate up the spaghetti, top with the aubergine and burrata.
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Products used in this recipe

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