Pappardelle with Eggplant Fritters and Basil Spinach Pesto

Simple yet satisfying dinner or lunch recipe for four. Crispy eggplant fritters served with pasta and basil spinach pesto sauce.

Recipe

Prep Time: 15 mins
Cook Time: 25 mins
Yields: 4

Ingredients

  • 1 pack pappardelle pasta
  • For the Fritters:
  • 1 small eggplant, cubed
  • 1 cup cooked or canned chickpeas
  • 1 egg (use chia-seed egg substitute if vegan)
  • 1 teaspoon dry basil
  • 1 teaspoon dry oregano
  • salt and pepper, to taste
  • 1/2 cup breadcrumbs, for coating
  • oil of your choice, for frying
  • For the Basil Spinach Pesto:
  • 2 cups baby spinach
  • 1 cup fresh basil
  • 1/2 cup fresh parsley
  • 1/4 cup pine nuts
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • salt and pepper, to taste

Method

  1. Make the fritters. Add all the ingredients into a blender or food processor and pulse until combined and a thick paste formed. Heat oil in a frying pan over medium heat. Form fritters with your hands, coat each fritter in breadcrumbs and cook on both sides until golden brown.
  2. Cook pasta according to the package directions. Make the pesto. Add all the ingredients into a blender and process until smooth.
  3. Drain pasta and place in a large bowl. Serve with eggplant fritters, basil spinach pesto, tomatoes and fresh basil leaves. Enjoy right away!

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