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Pasta with basil and eggplant sauce

Fusilli pasta cooked with eggplant based creamy mild spicy sauce
Course Appetizer, Main Course
Cuisine Fusion, Indian, Italian
Prep Time 15 minutes
Cook Time 15 minutes
Author indrani

Ingredients

Ingredients

  • Pasta 400 gms
  • Eggplant or brinjal 150 gms
  • Garlic 9 to 10 cloves
  • Fresh basil leaves 4 to 5
  • Parsley 1 bunch
  • Fresh cream 1/2 cup
  • Cheese grated 1/2 cup
  • Butter 1 tbsp
  • Olive oil 1 tbsp
  • 10. green chilies 3 to 4
  • Fresh thyme or ajwain 1/2 tsp

Instructions

Boiling pasta

  1. Add pasta in boiling water.
  2. Cook it for five to seven minutes
  3. Don't let it get overcooked,it should just be tender
  4. 4.strain it with a strainer

Preparing the sauce

  1. Chop the eggplant or brinjal into medium sized pieces.
  2. Boil it in water with a little salt till it gets tender.
  3. Add little butter in wok and add all the ingredients except cream and cheese.
  4. Saute for 5 minutes.
  5. Take it off from heat allow to cool and grind finely in the mixture grinder.

Cooking pasta with sauce

  1. Add oil in the kadai or wok.
  2. Add the sauce
  3. Add fresh cream and grated cheese
  4. If the mixture is too thick add some milk.
  5. Taste the salt content.
  6. Add the cooked pasta.
  7. Let it get integrated on low flame for five minutes.
  8. Serve with grated cheese and fresh parseley.
  9. You can add chili flakes if you like for colour(the sauce will be already spicy)