Aretha Franklin'S Pasta With Horseradish
Zeides
People: 1
25 min

Ingredients

6 leaf
Basil
50 grams
Cannellini Beans
0.75 tbsp
Canola Oil
0.25
Eggplant
1 Egg
Eggs
2 Clove
Garlic
50 grams
Green Beans
0.75 tbsp
Horseradish
0.25 tbsp
Lemon
50 grams
Mushrooms
0.5 handful
Olives
60 grams
Pasta
25 grams
Peanuts
50 grams
Peas
10 grams
Sugar

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Prep

  1. Wash and cut your Eggplant, Green Beans and Mushrooms so that they all have a similar size and shape.
  2. Finely chop your Basil and Garlic.

Heating Steps

  1. Toast Peanuts on a hot and dry pan. Then remove from pan.
  2. Boil pasta according to the instructions on the package and save a bit of the pasta water when draining.
  3. Heat clear oil in a pan, add eggplant and mushrooms with garlic and horseradish and fry for 10 minutes. Finally, add cannellini beans, green beans and peas and fry for another 5 minutes.
  4. Fry your Eggs and set aside to use as a topping.
  5. Mix Canola Oil, Lemon and Sugar together in a bowl, then pour into your pan.
  6. Add the pasta water to your frying pan to thicken the sauce. Add salt and pepper to taste.

Finishing Touches

  1. Add the cooked pasta to your pan and mix evenly.
  2. Add Basil, Eggs, Olives and Peanuts on top.