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Penne Con Funghi E Melanzane (Penne With Mushrooms and Eggplant)

 
One serving costs about $1.73

$1.73 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 vegetarian,lacto ovo vegetarian side dish,lunch,main course,main dish,dinner
spoonacular Score:46%

Spoonacular Score: 46%

 

Penne Con Funghi E Melanzane (Penne With Mushrooms and Eggplant) might be just the main course you are searching for. Watching your figure? This lacto ovo vegetarian recipe has 506 calories, 15g of protein, and 14g of fat per serving. For $1.73 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. This recipe serves 4. This recipe from Foodista has 1 fans. From preparation to the plate, this recipe takes around around 45 minutes. A mixture of vegetable oil, vegetable stock, rosemary, and a handful of other ingredients are all it takes to make this recipe so scrumptious. Overall, this recipe earns a good spoonacular score of 45%. Similar recipes include Penne Con Funghi E Melanzane, Penne ai funghi (Penne with Mushroom Sauce), and Penne with Roasted Shiitake Mushrooms, Eggplant and Sambal.

Ingredients

Servings:
1
1  eggplant
eggplant
2 cups
2 cups mushrooms
mushrooms
1 Tbsp
1 Tbsp rosemary
rosemary
1 cup
1 cup onion
onion
2
2  garlic cloves
garlic cloves
0.5 cups
0.5 cups white wine
white wine
1 cup
1 cup vegetable stock
vegetable stock
0.25 cups
0.25 cups cream
cream
3 cups
3 cups dry penne
dry penne
some
some salt
salt
some
some vegetable oil
vegetable oil
1 Tbsp
1 Tbsp butter
butter
1  eggplant
1
eggplant
2 cups mushrooms
2 cups
mushrooms
1 Tbsp rosemary
1 Tbsp
rosemary
1 cup onion
1 cup
onion
2  garlic cloves
2
garlic cloves
0.5 cups white wine
0.5 cups
white wine
1 cup vegetable stock
1 cup
vegetable stock
0.25 cups cream
0.25 cups
cream
3 cups dry penne
3 cups
dry penne
some salt
some
salt
some vegetable oil
some
vegetable oil
1 Tbsp butter
1 Tbsp
butter

Equipment

paper towels
paper towels
frying pan
frying pan
paper towels
paper towels
frying pan
frying pan


Instructions

Slice the eggplant and place on a plate covered with paper towel. Sprinkle with salt and leave aside for 1 hour. It will help to get rid of the bitter taste that eggplant sometimes might have. After 1 hour clean the eggplant under cold running water and pat dry. Chop the eggplant and mushrooms into cubes. In a skillet melt the oil with 1 Tbsp butter. Add onion and saute until soft. Add garlic, rosemary, eggplant and mushrooms and leave simmering for 5 minutes stirring from time to time. Pour wine and wait until absorbed. Pour stock and leave simmering for roughly 15 minutes. Meanwhile cook the pasta according to a package instructions. Add some hot water from the pasta to a cream and mix until combined. Pour over the sauce, stir and simmer few more minutes. Season with salt and pepper and serve with some parmesan or romano cheese sprinkled on a top.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.73
Ingredient
1 eggplant
2 cups mushrooms
1 tablespoon rosemary
1 cup onion
2 garlic cloves
½ cups white wine
1 cup vegetable stock
¼ cups cream
3 cups dry penne
some vegetable oil
1 tablespoon butter
Price
$1.52
$1.07
$0.25
$0.35
$0.13
$1.63
$0.76
$0.32
$0.72
$0.06
$0.12
$6.92

Tips

Health Tips

  • If you are cooking with wine, be aware that the amount of alcohol that evaporates could be much less than you think. In fact, researchers found that anywhere between 4 and 49 percent of the alcohol in a dish might remain depending on the cooking method, length of cooking, etc. If you're concerned about the amount of alcohol you're consuming, keep an eye on how much wine is going into your dish!

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • You might have heard that you should never wash mushrooms. Before you spend your precious time wiping down mushroom after mushroom with a towel, you should probably know that this is mostly a myth. While mushrooms can absorb a little water if you soak them long enough, the amount absorbed from a quick wash is not going to have much of an impact on your dish.

  • get more cooking tips

Green Tips

  • Good news for mushroom lovers: according to the Environmental Working Group (EWG), mushrooms are pretty "clean" when it comes to pesticide residue, so you do not have to splurge on extra-expensive organic mushrooms (unless you want to!)

Disclaimer

Nutritional Information

Quickview
506 Calories
14g Protein
13g Total Fat
77g Carbs
11% Health Score
Limit These
Calories
506
25%

Fat
13g
21%

  Saturated Fat
8g
53%

Carbohydrates
77g
26%

  Sugar
9g
11%

Cholesterol
27mg
9%

Sodium
327mg
14%

Alcohol
3g
17%

Get Enough Of These
Protein
14g
29%

Selenium
58µg
84%

Manganese
1mg
59%

Fiber
7g
30%

Phosphorus
257mg
26%

Copper
0.51mg
26%

Potassium
705mg
20%

Vitamin B3
4mg
20%

Vitamin B2
0.32mg
19%

Magnesium
74mg
19%

Vitamin B6
0.36mg
18%

Vitamin B5
1mg
15%

Folate
58µg
15%

Vitamin B1
0.19mg
13%

Zinc
1mg
12%

Iron
1mg
11%

Vitamin A
474IU
9%

Vitamin C
7mg
9%

Calcium
61mg
6%

Vitamin K
5µg
6%

Vitamin E
0.82mg
5%

Vitamin D
0.25µg
2%

covered percent of daily need

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