Aubergine Pasta Pesto

Aubergine Pasta Pesto

Ingredients:

• Wholegrain pasta OR gluten-free (e.g. corn-rice), 60 g

• Wild salmon, 150 g

• Aubergine, 1/2

• Garlic clove, 2

• Chili flakes, a pinch

• Coconut oil, 1 tbsp.

• Green or red pesto, 1 tbsp.

• (Nutritional Yeast), 2 tbsp.

Instructions:

 Preheat the oven to 150 degrees. Bake the salmon for 15 minutes on baking paper or steam it.

Cook the pasta according to the package instructions.

In a pot, heat the coconut oil or ghee butter. Add minced garlic and chili flakes. Dice the aubergine and add it to the pot.

Add water to the pot to soften the aubergine.

Once the aubergine is soft, add the cooked pasta and pesto to the pot. Mix everything well. For the cheesy taste, sprinkle the pasta with nutritional yeast and stir well.

Serve the pasta and pesto mixture with the baked or steamed salmon.