Spring pasta dish

Hey, Friday is almost gone and we are so excited about the weekend. It will be a sunny one too, which is making it even more desirable. 

I have created a little vegetable pasta dish using some fresh ingredients and whole wheat pasta. 




Here is the recipe and I hope you have a colourful weekend.


For 2-3 people 


1/2 Leek

2 Spring onions

1/2 Red pepper 

1 Aubergine 

1 Red chilli

2 cloves garlic

10 leaves wild garlic- chopped and added at the end of the cooking process- if you don't have any, you could use normal garlic- 1 clove crushed- adds extra flavour and freshness. 

300gr chopped tomatoes and a spoon of tomato paste.

1 large spoon oregano

10-15 leaves basil

Black pepper 

Salt



In a pan add some sunflower oil and the same amount of water and cook the leeks and the spring onions. Add the chopped garlic cloves and the chilli, cook for another few minutes. Then add the aubergine and cook it till it's almost ready. ( there is nothing worse from uncooked aubergine).

Add the rest of the ingredients. Cook till all the water is evaporated and the sauce is nice and thick. Finish with the freshly chopped garlic and some extra fresh basil. 



Enjoy it with pasta, or on it's own. If you like feta, it goes soooo well with it too. ( anything goes well with feta, you know me:)))



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