Fresh pasta with aubergine, mushroom and borlotti bean sauce

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It seems as though I’ve got a bit of a pasta theme going on at the moment… My last savoury recipe on the blog was a pasta dish, and I recently shared another pasta recipe on my Instagram. Ah well! I’m really enjoying pasta at the moment, as the shapes, varieties and sauce choices are endless, so why not? 

Today, I’ve teamed up with Schär celebrate the launch of their new gluten free Bonta D’Italia fresh egg pasta range, which is currently available in the chilled aisle in Morrisons and will be launching elsewhere soon (#ad). 

I’m focusing on their tagliatelle, which makes the perfect base for a hearty pasta sauce. They have also just launched two filled pasta varieties (Spinach & Ricotta Ravioli and Prosciutto Tortellini) but as I don’t like cooked cheese, I’m sticking with their simple tagliatelle. 

As you know, I don’t follow any particular diet, so I’m not strictly gluten free. However, I always love to try new things. It’s great to know of options in case you’re dining with someone who can’t tolerate gluten, or if you just fancy a change. 

One of the great things about fresh pasta is that it literally takes minutes to cook. Just 4-5 minutes and you’re good to go! It’s also more tender than dried pasta, which I find really satisfying. As fresh pasta contains eggs and additional water, you’ll need a larger portion than if you were using dried pasta – half the 250g packet seemed about right for my dinner. 

As you can see, the ingredients are simple and just as you’d expect to find in fresh pasta, except with a mix of gluten free flours instead of regular flour. 

Ingredients:

Pasta Preparation (Maize Starch, Maize Flour, Potato Starch, Pea Flour, Rice Flour, Vegetable Fibres (Potato, Psyllium, Pea), whole egg 20%, water , egg white , extra virgin olive oil1, 2%. May contain traces of soya and milk.

Schär also do a range of other gluten free products including bread and rolls, pizzas, biscuits, savoury snacks and a flour blend. I absolutely love their Wholesome Vitality Loaf. Whether you follow a gluten free diet or not, this one tastes delicious! 

This recipe makes enough sauce for four portions, so I’ve suggested two packets of Schär tagliatelle), but if you’re cooking for one or two, then simply keep any leftover sauce in the fridge or freezer. I froze two portions of sauce to have them on hand for quick meals over weeks to come. 

This recipe has a bit of a spicy kick, but it’s also warming and incredibly comforting. I recommend leaving it to cook for as long as you can, so that the flavours can really come together. I hadn’t cooked with aubergines in such a long time, so I’d forgotten how good they are. They have such a unique flavour as well as being an excellent source of dietary fibre and containing a host of vitamins and minerals. 

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Without further ado, here’s the recipe. I’ve suggested using Schär tagliatelle (which you can find out more about here), but of course, it would work with any pasta you like! 

 

Fresh pasta with aubergine, mushroom and borlotti bean sauce

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Time: 15 minutes, plus 20-30 minutes cooking 

Serves: 4   

Vegan, Gluten Free 

Ingredients:

  • 2 small aubergines, chopped into 1 inch chunks
  • 250g mushrooms, finely sliced  
  • 2 gloves of garlic, finely sliced
  • 2 tbsp olive oil
  • 1 tsp ground coriander
  • 1 tsp smoked paprika
  • ½ tsp cayenne pepper
  • ½ tsp red pepper flakes
  • 1 can of borlotti beans, drained
  • 1 cup of vegetable stock (or water)
  • 500ml tomato passata
  • 2 tbsp sundried tomato puree
  • 2 tbsp soya sauce
  • Salt and pepper, to season
  • 500g Schar fresh pasta (two 250g packets to serve 4 people) 

Method:

  • Heat the olive oil a large non-stick saucepan pan. 
  • Once sizzling, add the garlic, herbs and spices, and cook for a minute or so until starting to brown.
  • Add the aubergine and mushrooms. Fry over a medium-high heat until brown and soft. 
  • Pour in the tomato passata, vegetable stock, sundried tomato pasta and soya sauce (1 tsp vegetable stock and approx. 250ml boiling water). 
  • Bring to the boil and bubble for about 5 minutes and then turn down and leave to simmer for 20-30 minutes, adding extra water if it appears too dry. About half way through, add the borlotti beans and mix well. 
  • Once nearly ready, bring a large saucepan of salted water to boil for the pasta. Cook the pasta according to the instructions, taking care if you’re using fresh pasta as it cooks very quickly. 
  • Drain the pasta and toss well with half the sauce, reserving the rest to spoon on top of each bowl. 
  • Enjoy! 

As usual, make sure to tag me @mylifeisforliving on Instagram, comment below, or drop me a message to let me know if you give this recipe a try. Any feedback, positive or negative, is always appreciated! 

Until next time,

Hannah x

#mylifeisforliving

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