Pestonudeln mit Spinat

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Zutaten

4 Portionen

2
200 g
400 g
240 g
4
80 g Aubergine
Spinat
Canned cannellini beans
Kirschtomaten
Naan-Brot
Walnuts 200 ml
70 g
2 EL
1 TL
1
2 cloves Coconut milk
Tomatenmark
Rotes Pesto
Oregano (dried)
Rote Zwiebel
Knoblauch

Tip

If you like the tomatoes soft add them earlier, if you prefer them having a bit of bite add them later.

Vorbereitung

10 min

1. Zwiebel würfeln und Knoblauch fein hacken
2. Cut aubergine into quartered slices
3. Kirschtomaten halbieren
4. Walnüsse hacken
5. Backofen auf 180°C vorheizen

Kochen

25 min

Spread aubergine on a baking tray and bake

drizzle with olive oil, season with salt and pepper to taste ~20 min at 180°C, toss halfway

In the meantime, sauté onion and garlic

~5 Min

Add oregano and tomatoes

stir, add a lid ~5 min

Add beans, tomato paste, pesto and coconut milk

drain beans before adding, stir and add lid back on to simmer ~8 min

Naan-brot im Backofen backen

~4 min at 180°C

In the meantime, add spinach

stir and season with salt and pepper to taste, until spinach is wilted ~2 min

Add aubergine

umrühren ~1 Min

Serve with walnuts on top and naan bread to dip.