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Pasta with basil and eggplant sauce
Fusilli pasta cooked with eggplant based creamy mild spicy sauce
Prep Time 15 minutes
Cook Time 15 minutes
Ingredients
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Pasta
400 gms
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Eggplant or brinjal
150 gms
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Garlic
9 to 10 cloves
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Fresh basil leaves
4 to 5
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Parsley
1 bunch
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Fresh cream 1/2 cup
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Cheese
grated 1/2 cup
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Butter
1 tbsp
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Olive oil
1 tbsp
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10.
green chilies
3 to 4
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Fresh thyme or ajwain
1/2 tsp
Boiling pasta
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Add pasta in boiling water.
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Cook it for five to seven minutes
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Don't let it get overcooked,it should just be tender
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4.strain it with a strainer
Preparing the sauce
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Chop the eggplant or brinjal into medium sized pieces.
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Boil it in water with a little salt till it gets tender.
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Add little butter in wok and add all the ingredients except cream and cheese.
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Saute for 5 minutes.
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Take it off from heat allow to cool and grind finely in the mixture grinder.
Cooking pasta with sauce
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Add oil in the kadai or wok.
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Add the sauce
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Add fresh cream and grated cheese
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If the mixture is too thick add some milk.
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Taste the salt content.
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Add the cooked pasta.
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Let it get integrated on low flame for five minutes.
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Serve with grated cheese and fresh parseley.
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You can add chili flakes if you like for colour(the sauce will be already spicy)