Creamy Eggplant Pasta with Chorizo

Matt created this one while I was away on a work trip in 2019. It’s a super simple, delicious pasta meal which is ready in under 30 minutes. Would be a perfect mid week dinner meal for those looking for a quick fix.

Serves 4.

Ingredients:

• 1 brown onion (quartered)

• 1 garlic

• 1 carrot (chopped roughly)

• 30 grams extra virgin olive oil

• 100 grams Kalamata olives (pitted)

• 200 grams chorizo (sliced into 1-2 cm pieces)

• 1 eggplant

• 400 grams diced tomato can

• 50 grams red wine

• 1 tbsp vegetable stock paste

• 50 grams cream

• 1 packet of dry pasta (spaghetti, linguine, fettuccine etc)

• 80 grams feta cheese

• fresh basil and/or parsley for garnishing

1. Place onion, garlic & carrot into the Thermomix. Chop 5 seconds, speed 5. Scrape down the sides of the bowl.

2. Add olive oil, chorizo, eggplant & olives. Saute for 5 minutes, 100 degrees, reverse, speed 1.

3. Add can of tomatoes, red wine (if using, or water), stock and cream. Cook for 16 minutes, 100 degrees, reverse, speed 1.

4. While the Thermomix is cooking the sauce, cook the pasta on the stove according to the packet.

5. Once the pasta is cooked, drain in the sink and serve into bowls. When the pasta sauce is cooked, add fresh basil leaves, stir them through and then top the pasta with the sauce.

6. Crumble feta on top of the sauce and enjoy.

Tip: To make this dish vegan, you can omit the chorizo or use mushrooms instead, use coconut cream instead of cream and use savoury yeast flakes instead of feta.

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