Gluten free pasta with pepper and eggplant cream
(Nickel free recipe)

Pasta with peppers and eggplant cream, gluten-free, nickel-free is a really simple and tasty first course. Made with rice pasta and topped with pepper cream, basil flavored aubergine cream and crumbled feta.
A creamy paste that has character. The sweetness of the pepper makes it enveloping, the aubergine pulp gives that intense and vaguely spicy taste, while the feta cheese with its savory, semi-hard and compact taste enhances the dish in an extraordinary way.
In addition to being a gluten-free recipe, it has been prepared with hydroponic ingredients, that is products that do not contain nickel, therefore perfect for the intolerant and also for vegetarians. There are many companies that produce nickel-free products, in the advice, you will find I left some references for pasta.
The recipe is really easy, once the creams are prepared, the pasta is cooked, seasoned and then 5-6 minutes in the oven to melt the feta.
Perfect as a quick first course even for special occasions.
I leave you the recipe and please let me know what you think!

First,divide the aubergine into two parts, vertically, make small transverse incisions on the internal pulp, season with a pinch of salt, ground pepper, a drizzle of extra virgin olive oil and arrange them on a baking sheet.
Preheat the oven to 200 degrees and when it reaches the temperature, bake the aubergines for about 20-22 minutes.

Now let’s move on to the preparation of the pepper cream: in a tall saucepan, bring lightly salted water to a boil, when the water has reached a boil, add 2 red peppers cut into coarse pieces and cook for 20 minutes.
After this time, both the aubergines and the peppers will be cooked.
Let the aubergines cool for a few minutes and transfer the peppers to a bowl, add the salt and pepper, garlic powder, blend with an immersion mixer.
Now with the help of a spoon, remove the pulp of the aubergines and blend, again with the immersion mixer.

Now, that the two creams are ready, we just have to cook the pasta in plenty of salted water (remember to drain it 2 minutes before the time indicated on the package). When cooked, skip the pasta with the two creams, remembering to keep a little pepper cream aside for the final decoration.
Stuff the aubergines with the pasta, crumble a little feta and transfer to the oven at 200 degrees for 5-6 minutes.
Serve with fresh basil and grated Parmesan.

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