Ingredients:
200 g fettuccine pasta nests (about 6 small dry nests, or similar)
2 cups cherry tomatoes (whole or halved)
1 large red onion, chopped
3 cloves garlic, minced
1 tbsp Italian mixed herbs or oregano
1 heaping handful baby spinach (fresh or frozen)
2 cups vegetable broth
6 tbsp tomato passata
1 cup heavy cream (or plant-based alternative)
Salt to taste
1 small aubergine, sliced lengthwise
100 g tofu, sliced into long slabs
¼ cup chilli oil
Best Served with:
fresh basil leaves or chopped
Parmesan shavings or grated vegan parmesan
Method:
1
Place all the ingredients for the pasta inside the @nutricookworld's multicooker 3-in-1 pot or a deep pan with lid.
2
Select multicooker mode - steam & cook for 10min.
3
Garnish.
4
Switch to grill mode and place the grill tray in the multicooker. You can pre-heat if you like.
5
Brush chilli oil on both sides of the aubergine and tofu slices or simply season to taste.
6
Place the slices on the grill rack and grill for 5 minutes or until chargrilled and crispy.
7
Enjoy the pasta and the aubergine/tofu slices together whilst hot.
Ingredients
Ingredients:
200 g fettuccine pasta nests (about 6 small dry nests, or similar)
2 cups cherry tomatoes (whole or halved)
1 large red onion, chopped
3 cloves garlic, minced
1 tbsp Italian mixed herbs or oregano
1 heaping handful baby spinach (fresh or frozen)
2 cups vegetable broth
6 tbsp tomato passata
1 cup heavy cream (or plant-based alternative)
Salt to taste
1 small aubergine, sliced lengthwise
100 g tofu, sliced into long slabs
¼ cup chilli oil
Best Served with:
fresh basil leaves or chopped
Parmesan shavings or grated vegan parmesan
