This tasty vegetarian pasta is a scrumptious treat for meat-free Monday.
Ingredients
- 250g fettuccine
- 1 large (about 550g) eggplant
- 80ml (1/3 cup) olive oil
- 125ml (1/2 cup) Massel vegetable liquid stock
- 1/3 cup chopped fresh continental parsley
- 1 teaspoon olive oil, extra
- 1 200g pkt Australian feta, crumbled
- Freshly ground black pepper
- Continental parsley leaves, extra, to serve
Method
- Step 1Cook the fettuccine in a large saucepan of salted boiling water following packet directions, or until al dente. Drain and return to the pan.
- Step 2Meanwhile, cut eggplant crossways into 2cm-thick slices then cut each slice into quarters. Heat oil in a large non-stick frying pan over medium-high heat. Add eggplant and cook, turning often, for 1-2 minutes or until it softens slightly. Add the stock and cook, turning the eggplant often, for 15-20 minutes or until the liquid evaporates and the eggplant is golden brown. Add the parsley and extra oil. Stir well to combine.
- Step 3Divide the pasta among serving bowls. Top with the eggplant and feta, and season with pepper. Serve sprinkled with extra parsley leaves.
- Low carb
- Low sugar
- Lower gi
- Vegetarian
Nutrition
2349 kj
Energy
32g
Fat Total
11g
Saturated Fat
6g
Fibre
17g
Protein
33mg
Cholesterol
686.05mg
Sodium
4g
Carbs (sugar)
48g
Carbs (total)
All nutrition values are per serve
- Author: Jane Charlton
- Image credit: Con Poulos
- Publication: Australian Good Taste
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