This Vegetable and Parmesan Cream Sauce with Eggplant Noodles is a delightful and flavorful addition to your meal repertoire. It’s packed with fresh vegetables and rich Parmesan, creating a creamy and satisfying sauce that’s perfect for any dish. The grated eggplant adds a unique twist, providing a noodle-like texture that’s both healthy and delicious.
Preparation Time
- Preparation Time: 20 minutes
- Cooking Time: 40 minutes
- Total Time: 1 hour
Ingredients
- 1 eggplant, grated like noodles
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 carrot, diced
- 1 bell pepper, chopped
- 3 tomatoes, chopped
- 7 mushrooms, sliced
- Basil (fresh or dried, to taste)
- 350 ml milk cream
- 200 g Parmesan, grated
- Salt and ground pepper, to taste
- Fresh parsley, chopped
- Plant oil for frying
Directions
- Prepare the Vegetables: Soak the grated eggplant and chopped vegetables in salted water for a few minutes to remove any bitterness. Drain and set aside.
- Sauté the Onion and Garlic: In a large pan, heat the plant oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent and fragrant.
- Add Carrot and Bell Pepper: Add the diced carrot and chopped bell pepper to the pan. Cook for a few minutes until they start to soften.
- Add Tomatoes: Pour boiling water over the chopped tomatoes, then add them to the pan. Cook until the tomatoes break down and form a sauce.
- Add Mushrooms and Basil: Add the sliced mushrooms and basil to the pan. Cook until the mushrooms are tender.
- Add Eggplant Noodles: Stir in the grated eggplant and cook until they are tender and have absorbed some of the sauce.
- Add Milk Cream: Pour in the milk cream and stir well to combine with the vegetables. Let it simmer for a few minutes.
- Add Parmesan: Gradually add the grated Parmesan, stirring continuously until it melts and integrates into the sauce.
- Season: Season the sauce with salt and ground pepper to taste.
- Finish with Parsley: Stir in the chopped fresh parsley.
- Serve: Remove from heat and serve over your favorite pasta, rice, or as a standalone dish.
Serving Suggestions
- Serve this creamy vegetable and Parmesan sauce over pasta, rice, or gnocchi.
- Pair it with a side of garlic bread for a complete meal.
Cooking Tips
- For a richer flavor, use heavy cream instead of milk cream.
- Add a splash of white wine before adding the milk cream for extra depth.
Nutritional Benefits
- This sauce is rich in vitamins and minerals from the fresh vegetables.
- Parmesan adds a good source of calcium and protein.
- Eggplant provides dietary fiber and antioxidants.
Dietary Information
- Contains dairy and is not suitable for those with lactose intolerance.
- Can be made gluten-free by serving over gluten-free pasta or rice.
Storage Tips
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stove or in the microwave, adding a splash of cream or milk to loosen the sauce if needed.
Why You’ll Love This Recipe
- This sauce is creamy, rich, and packed with fresh vegetables, making it both delicious and nutritious.
- The addition of grated eggplant noodles provides a unique texture and a healthy twist.
- It’s versatile and can be used with various dishes like pasta, rice, or even as a sauce for grilled chicken or vegetables.
- Easy to prepare, this recipe is perfect for both busy weeknights and special occasions.
Conclusion
This Vegetable and Parmesan Cream Sauce with Eggplant Noodles is a versatile and flavorful addition to your recipe collection. With its creamy texture, rich taste, and healthy ingredients, it’s sure to become a family favorite. Enjoy it over your favorite pasta or rice for a satisfying and delicious meal. Bon Appetit!
