Mushroom Pasta

Pasta dishes are simply always delicious!

(*) Omit for diets without animal protein.

Remove the stem end from the melanzane, rinse the fruit and cut into narrow slices. Place them in a sieve, sprinkle with salt in layers and leave to cook for half an hour.

In the meantime, rinse the zucchini, pat dry, remove the blossom and stem ends. Cut the fruit into slices. Clean the mushrooms, rinse, dry and cut into slices. Peel the garlic cloves, rinse the parsley, dry it and chop it with the garlic. Heat the oil in a pan and fry the garlic and parsley briefly.

Rinse the melanzane briefly with water and squeeze well with the ball of your hand in a sieve. Put the zucchini, the mushrooms and the melanzane in the dish and roast for 5 minutes at high temperature, season the vegetables with oregano. Lower the temperature. Cover and cook gently, stirring occasionally and adding water by the spoonful if necessary.

Meanwhile, make the pasta al dente, drain and place in a heated baking dish form. Season the vegetables with salt and freshly ground pepper, mix well with the pasta and bring to the table on the spot. Offer the cheese separately.

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