Tomato and spinach spaghetti
with aubergine, yoghurt, pomegranate and balsamic vinegar
Ingredients
Gallo Tomato and spinach spaghetti PastaFina
Aubergine
Yoghurt
Pomegranate
Balsamic vinegar
Ginger
Preparation
Step 1
Fill a pot with abundant water to cook the pasta.
Step 3
Chop the ginger to taste and add it to a boiling stock.
Step 4
Reduce the stock until it is half its original volume.
Step 5
Once it has been reduced, add the balsamic vinegar. Let it reduce to half its volume.
Step 6
Roast the aubergine in the oven at 180ºC for 30 minutes.
Step 7
Sauté the pasta with a few tablespoons of sauce, until it is well coated.
Step 8
Slice the aubergine into large cubes.
Step 9
Brown the aubergine a little in a pan to give it some colour.
Step 10
Serve the pasta on a plate.
Step 11
Decorate the dish with a tablespoon of Greek yoghurt, pomegranate, the diced aubergine and fresh herbs.
