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Ingredients
- 50 g d'huile d'olive extra vierge
- 2 gousses d'ail
- 2 - 3 brins de thym, frais feuilles lavées et séchées
- 400 g de tomates-cerises coupées en deux
- 40 g de parmesan en morceaux (2-3 cm)
- 15 - 20 g de cèpes déshydratés réhydratés dans de l’eau tiède pendant 20 min et essorés
- 300 g d'aubergines la chair coupée en dés (1-2 cm)
- 1 c. à café de sel
- 350 g de pâte sèche, type bucatini
- 1 pincée de poivre fraîchement moulu
- Nutrition
- per 1 portion
- Calories
- 476 kcal / 1992 kJ
- Protein
- 18 g
- Fat
- 15 g
- Carbohydrates
- 68 g
- Fibre
- 8 g
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