Egg Plant pasta with Roasted Red Peppers and Pumpkin

Egg Plant pasta with Roasted Red Peppers and Pumpkin

Egg Plant pasta with Roasted Red Peppers and Pumpkin

Here is another Low Calorie recipe for you to enjoy.

This meal is filled with flavour and smooth and creamy in your mouth.

Ingredients

Egg Plant/Aubergine – (about 1 medium eggplant) 500g @ 20 calories per 100g = 100 calories

Red Bell Pepper/Capsicum – (about 1 medium pepper) 100g @ 32 calories per 100g = 32

Pumpkin – 300g @ 26 calories per 100g = 78

Cherry Tomatoes x5 @ 5 calories per tomato = 25 calories

Spring Onion – 10 calories per onion = 10 calories

Salt to taste

Balsamic vinegar – optional

Black pepper – optional

Please remember these are an approx. calories calculation, to be used as a guide only.

Total calories 245

Method

Wash, trim & slice eggplant into thin strips – gently steam until soft, and place in a serving bowl

Egg Plant pasta with Roasted Red Peppers and Pumpkin

Peel and cube pumpkin, steam until soft, place in a blender with chopped spring onion and whizz until smooth

Pour over eggplant

Roast or grill red pepper until skin is black, remove skin and slice into thin strips and place over eggplant and pumpkin.

Wash and slice in half, cherry tomatoes, place on top of other ingredients

Sprinkle with a slash of balsamic vinegar

Enjoy 🙂

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