Pasta m eggplant and soyasquash

Ingredients for Pasta m eggplant and soyasquash

Instructions for Pasta m eggplant and soyasquash

To prepare the Pasta m eggplant and soyasquash recipe, please follow these instructions:

Slice the aubergines with a knife hist and pist and bag them in the oven for about an hour at 180-200g. Flip them a couple of times or three, they should drop slightly and be quite soft when pressed.
Chop the squash in small tern while waiting ....
When the eggplant is about to finish, transfer the water to the pasta. Take them out into a bowl. If you are a little sore you can wait 5-10 minutes, but you can use two knives for now, the skin is off; I usually cut the end of 2/3 and you can almost flap the whole skin off; The more baked it is easier, but it is a little difficult DO NOT throw it back in, the meat will be cool! So you just use some knives to peel off the skin.

Blend with a spelled blender with yeast flakes (parmesan) and a teaspoon of salt until you have a smooth mash. Add the pine nuts and blend a little more so there is still a little grain left.
Now you are there with the 9th marvel in your hand !!! -I use this for everything; For canneloni, filling in lasagna or toppings; It's super delicious!

Stir the squash on a dry pan for a few minutes at medium temperature (6 of 9) and then add the soy. Step the squash for about 5 minutes until they have sucked the liquid, turn off them and your timing is ok then your pasta is ready.
Mix the pasta and the mash together in a bowl and pour the squash.

tips:
See pictures and more recipes on livskrusninger.dk Energy per. 100 g .: 59 kcal Carbohydrate 8.8 g Protein 1.6 g Fat 1.5 g Dietary fiber 1.4 g