Spaghetti with aubergine and burrata
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
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
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.