Cheesy Aubergine Quinoa Pasta Bake with Sweet Corn

Aubergine Layered Baked Corn Cheese Quinoa Pasta Recipe

Introduction

Embark on a culinary adventure with this delightful Aubergine Layered Baked Corn Cheese Quinoa Pasta recipe, which marries the rich, smoky flavors of aubergine with the comforting creaminess of cheese and the wholesome goodness of quinoa pasta. Perfect for a cozy lunch or dinner, this vegetarian dish will impress your family and friends while providing a nourishing meal that’s easy to prepare. Let’s dive into this savory creation that embodies the essence of Italian comfort food!

Ingredients

Nutritional Information

Preparation Time

• Prep Time: 35 minutes
• Cook Time: 10 minutes
• Total Time: 45 minutes
• Servings: 4

Instructions

1. Cook the Pasta: Begin by boiling a large pot of salted water. Add a half teaspoon of olive oil to prevent sticking, and cook the quinoa-based penne pasta according to the package instructions, typically for about 8 to 10 minutes. Once cooked, drain the pasta and set aside.

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2. Prepare the Vegetables: While the pasta cooks, chop the basil and parsley leaves finely. Grate the mozzarella cheese and slice the brinjal (aubergine) into thin, oval slices.

3. Sauté the Aubergine: In a non-stick pan, heat 2 teaspoons of olive oil over medium heat. Arrange the aubergine slices in the pan, cooking them until they achieve a beautiful golden brown color, which typically takes about 5 to 7 minutes. Once cooked, remove the aubergine and set aside.

4. Make the Corn Mixture: In the same pan, add another 2 teaspoons of olive oil and minced garlic. Sauté for about a minute until fragrant. Add the sweet corn and cook for an additional 3 minutes. Next, dilute the homemade tomato puree with 100 ml of water and add it to the pan, stirring until it thickens into a sauce-like consistency. Incorporate the chopped basil, parsley, and season with salt and red chili flakes, cooking for an extra 2 minutes. Remove from heat.

5. Combine Pasta and Sauce: In a large mixing bowl, combine the cooked pasta with the corn and herb mixture, ensuring everything is well mixed and evenly coated.

6. Layer the Dish: Preheat your oven to 180°C (350°F). Grease a ceramic oven-safe container with olive oil. Start by layering half of the sautéed aubergine on the bottom of the container. Then, add the pasta mixture over the aubergine layer. Sprinkle black pepper on top.

7. Add Cheese: Generously sprinkle the shredded mozzarella cheese over the pasta, ensuring an even coverage so that it melts beautifully during baking.

8. Prepare the Milk Mixture: In a small saucepan, bring the milk to a gentle boil. Stir in the corn flour and whisk until there are no lumps. Pour this creamy mixture evenly over the layered pasta and cheese in the oven container.

9. Bake: Place the oven container in the preheated oven and bake for about 10 minutes, or until the cheese is melted and bubbly, creating a delicious golden crust.

10. Serve: Once out of the oven, let it cool for a few minutes. Serve the Aubergine Layered Baked Corn Cheese Quinoa Pasta with a side of Cumin Spiced Potato and Leek Soup for a delightful and satisfying meal, perfect for a weekend gathering or a comforting family dinner.

Conclusion

This Aubergine Layered Baked Corn Cheese Quinoa Pasta dish is not just a meal; it’s an experience that showcases the delightful interplay of textures and flavors, bringing a touch of Italian charm to your dining table. Enjoy each bite of this hearty, cheesy delight, and savor the love baked into every layer!