17Ingredients
760Calories
50Minutes

Ingredients

  • 500 grams pasta (– ideally organic, here I used Tajarin pasta made with Enkir flour)
  • 1 eggplant
  • 1 zucchini
  • 1 carrot
  • 2 tomatoes
  • 1 onion (medium)
  • 2 garlic cloves
  • 1 chili (optional, or more as desired)
  • 3 rosemary (stalks or 1 tbsp dried rosemary)
  • 60 milliliters tomato paste
  • 4 tablespoons olive oil (– here I used a nice virgin olive oil from Italy)
  • salt
  • pepper
  • 80 milliliters cream
  • 60 milliliters stock (water, or white wine)
  • truffle oil (– here I used white truffle in olive oil from Piemonte)
  • grated parmesan cheese (freshly)
Read Directions

NutritionView more

760Calories
Sodium20%DV490mg
Fat35%DV23g
Protein47%DV24g
Carbs39%DV118g
Fiber48%DV12g

PER SERVING *

Calories760Calories from Fat210
% DAILY VALUE*
Total Fat23g35%
Saturated Fat6g30%
Trans Fat
Cholesterol20mg7%
Sodium490mg20%
Potassium1260mg36%
Protein24g47%
Calories from Fat210
% DAILY VALUE*
Total Carbohydrate118g39%
Dietary Fiber12g48%
Sugars14g28%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Bec 21 Mar
Made this last night. Delicious. I added dried porcini mushrooms and used the soaking liquid as the stock.