The pasta master should have done it faster

2 servings

Ingredients

Quantity Ingredient
140 grams Plain flour
2 Eggs; beaten
6 tablespoons Olive oil
55 grams Breadcrumbs
1 Aubergine
250 grams Haricot vert
1 Sweet potato; peeled
1 Yellow pepper; halved, seeded and
; cut into large
; pieces
½ Red onion; chopped
1 pinch Ground cumin; ginger, curry
; powder and cayenne
½ Orange; juice of
1 50 grams pac grated parmesan
Salt and pepper

Directions

Preheat the oven to 200c/400f/Gas 6.

1 Place the flour in a food processor and blitz, gradually adding enough beaten egg to make a dough.

2 Turn the mixture out onto a work- surface and knead together. Pass the pasta dough through a pasta machine, gradually reducing the thickness gauge to make thin sheets. Adjust the pasta machine and cut into spaghetti.

3 Heat 2 tbsp olive oil in a frying pan, add the breadcrumbs and cook until golden brown. Cut half the aubergine into 1cm cubes. Heat 1 tbsp olive oil in a frying pan, add the aubergine cubes and cook until tender. Season.

4 Cut the beans into 2cm lengths and cook in a pan of boiling salted water until tender. Drain.

5 Cook the spaghetti in boiling salted water for two minutes until tender.

Drain. Pile the spaghetti onto a plate, spoon the aubergine cubes and beans on top and sprinkle over the crumbs.

6 Thinly slice half the sweet potato and remaining aubergine and place in a bowl with the pepper. Drizzle over 2 tbsp olive oil, season and toss.

7 Heat a griddle pan, add the vegetables and cook on both sides until tender and browned.

8 For the Soup: Cut the remaining sweet potato into cubes and cook in a pan of boiling water until tender. Drain.

9 Heat 1 tbsp olive oil in a frying pan, add the onion and cook gently for a few minutes until tender. Add the ground cumin, ginger, curry powder and cayenne and cook for another few minutes.

10 Place the onion mixture into a food processor with the drained sweet potato and orange juice and blitz. Pour on enough boiling water to make a soupy consistency and blitz again. Season.

11 For the Parmesan Crisps: Sprinkle thin layers of grated parmesan on a non-stick baking sheet. Bake in the oven for a few minutes, or until the cheese has melted and turned golden brown. Allow to cool slightly before carefully removing with a palette knife.

Converted by MC_Buster.

Per serving: 539 Calories (kcal); 45g Total Fat; (74% calories from fat); 8g Protein; 27g Carbohydrate; 187mg Cholesterol; 66mg Sodium Food Exchanges: 1 Grain(Starch); 1 Lean Meat; 1½ Vegetable; 0 Fruit; 8 ½ Fat; 0 Other Carbohydrates Recipe by: Ready Steady Cook

Converted by MM_Buster v2.0n.

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