Roasted Aubergine Tagliatelle with Blue Cheese Sauce
Ingredients
- 1 tub of Mozzarisella blue
- 1 aubergine
- 1 medium red onion
- 2 cloves of garlic
- Generous pinch of pink salt
- Black pepper to taste
- Tagliatelle
Preparation
Preheat the oven to 200°C
Slice the aubergine and coat it in olive oil and a little pink salt. Roast for 25 minutes at 200°C.
Place the pasta in a pan of boiling water and follow packet instructions.
Fry the onion and garlic for a few minutes to soften. Add the MozzaRisella and a few tablespoons of the pasta water. Add the salt and pepper and stir until the cheese melts.
Drain the pasta and add it to the sauce with the aubergine. Stir to coat all ingredients in the sauce.
Serve immediately with fresh bread and salad.
