Tomato and spinach spaghetti

with aubergine, yoghurt, pomegranate and balsamic vinegar

90'
low
4

Ingredients

Gallo Tomato and spinach spaghetti PastaFina

Aubergine

Yoghurt

Pomegranate

Balsamic vinegar

Ginger

Preparación

Step 1

Fill a pot with abundant water to cook the pasta.

Step 2

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.

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