Wednesday, 8 June 2011

Pesto, Eggplant and Mushroom Pasta

After making and devouring the Mushroom Burger with Pesto for lunch, there was still a considerable amount of pesto left over. The kids and The Lovely Wife liked the pesto so much that I decided to make a Pasta that very same night - using similar ingredients. I needed to pop down to the local Super to get more ingredients and I chose button mushrooms and a few more baby eggplant to go with the pasta.
The kids wanted Fettucine as their choice of pasta so that is what I used.

3 cloves garlic - chopped
1 tsp Oregano
1 tsp Basil
2 baby Eggplant - sliced thinly
200g Button Mushrooms - sliced into chunks
Fry the garlic with oregano and basil. Add in the sliced eggplant and cook over high heat till tender. Add in the mushrooms and cook till tender. Season with salt and pepper. Set aside.
Cook the pasta and then toss in the Pesto and mix well until nicely combined. Serve the mushroom and eggplant over the pasta.

How easy is that? And how delicious did it turn out too! The whole family loved it as did I. The pasta becomes a nice green once coated with the Pesto and it even looks like it is a spinach pasta or some other sort of green pasta! Completely natural, completely healthy.

I'm sending this quick and easy dish over to Kirsten of From Kirsten's Kitchen to Yours who is hosting the ever popular Presto Pasta Nights for the fourth time it seems! Presto Pasta Nights is the brainchild of my friend Ruth from Once Upon a Feast. Now what could be better than sending in a Presto Pesto Pasta for Presto Pasta Nights? Enjoy!

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