The Pasta Master Should Have Done It Faster

2 servings

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The Pasta Master Should Have Done It Faster Ingredients

140 g Plain flour	; cut into large
2 Eggs; beaten	; pieces
6 tb Olive oil	1/2 Red onion; chopped
55 g Breadcrumbs	1 pn Ground cumin; ginger, curry
1 Aubergine	; powder and cayenne
250 g Haricot vert	1/2 Orange; juice of
1 Sweet potato; peeled	1 50 grams pac grated parmesan
1 Yellow pepper; halved,	Salt and pepper

Instructions for The Pasta Master Should Have Done It Faster

Preheat the oven to 200c/400f/Gas 6. 1 Place the flour in a food processor and blitz, gradually adding enough beaten egg to make a dough. 2 Turn the mixture out onto a work- surface and knead together. Pass the pasta dough through a pasta machine, gradually reducing the thickness gauge to make thin sheets. Adjust the pasta machine and cut into spaghetti. 3 Heat 2 tbsp olive oil in a frying pan, add the breadcrumbs and cook until golden brown. Cut half the aubergine into 1cm cubes. Heat 1 tbsp olive oil in a frying pan, add the aubergine cubes and cook until tender. Season. 4 Cut the beans into 2cm lengths and cook in a pan of boiling salted water until tender. Drain. 5 Cook the spaghetti in boiling salted water for two minutes until tender. Drain. Pile the spaghetti onto a plate, spoon the aubergine cubes and beans on top and sprinkle over the crumbs. 6 Thinly slice half the sweet potato and remaining aubergine and place in a bowl with the pepper. Drizzle over 2 tbsp olive oil, season and toss. 7 Heat a griddle pan, add the vegetables and cook on both sides until tender and browned. 8 For the Soup: Cut the remaining sweet potato into cubes and cook in a pan of boiling water until tender. Drain. 9 Heat 1 tbsp olive oil in a frying pan, add the onion and cook gently for a few minutes until tender. Add the ground cumin, ginger, curry powder and cayenne and cook for another few minutes. 10 Place the onion mixture into a food processor with the drained sweet potato and orange juice and blitz. Pour on enough boiling water to make a soupy consistency and blitz again. Season. 11 For the Parmesan Crisps: Sprinkle thin layers of grated parmesan on a non-stick baking sheet. Bake in the oven for a few minutes, or until the cheese has melted and turned golden brown. Allow to cool slightly before carefully removing with a palette knife. Converted by MC_Buster. Per serving: 539 Calories (kcal); 45g Total Fat; (74% calories from fat); 8g Protein; 27g Carbohydrate; 187mg Cholesterol; 66mg Sodium Food Exchanges: 1 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 8 1/2 Fat; 0 Other Carbohydrates Recipe by: Ready Steady Cook Converted by MM_Buster v2.0n.

Main Ingredient: PastaCuisine: Uncategorized