At least twice a week, I feel the need to escape from the culinary tradition and prepare new special dishes, inspired from far even exotic countries. I tried this sauce years ago at a friend’s house and it was love at first sight. So I promised myself, I absolutely had to try preparing it in my kitchen. I’m talking about an alternative version of Baba Ganoush, also called eggplant caviar, which is a Middle Eastern sauce mainly prepared from vegetable pulp from which it takes its name.
Aubergine is a vegetable full of benefits: it’s good for brain, it is high in fibers, it has depurative properties and it is ideal to prevent bad cholesterol. This sauce is perfect as an appetizer or side dish…. So, let your taste buds enjoy this delicious irresistible sauce!
We can consider it as the main course of Sunday lunch, fanciful and tasty, a good dish thanks to the combination of simple elements usually you used in the kitchen.
Anyway this First course is vegan, Indeed, I only used ingredients compatible with the philosophy, pasta without eggs and plant-based cream, the result is unbelievable.
Ingredients for 3 people:
350 gr pappardelle
200 gr mushrooms
150 gr peas
50 gr vegetal butter
1 vegetables stock cube (it would be better homemade)
Choose a pasta that does not disintegrate ad a result of cooking to drain al dente, so that you can taste It better.
Brown the onion with the butter and a bit of olive oil in a Pan
Add the mushrooms cut finely enough
Then add the Frozen peas
Cook the whole thing over a low flame for about ten minutes
In the meantime Cook the pasta and add the stock cube
Add the cream to the mix of peas and mushrooms and simmer
When you are ready to drain the pasta took a Little of cooking water and add It to the sauce
Let them Cook while you drain the pasta
Pour the pasta in the pot and pour on It all the condiment
The density of all the flavour mixed together are simply fantastic to taste, try and enjoy everybody.