Title: The Pasta Master Should Have Done It Faster
Categories: Ready, Steady, Cook 2
Yield: 2 servings

140 g Plain flour
2 Eggs; beaten
6 tb Olive oil
55 g Breadcrumbs
1 Aubergine
250 g Haricot vert
1 Sweet potato; peeled
1 Yellow pepper; halved,
-seeded and
; cut into large
; pieces
1/2 Red onion; chopped
1 pn Ground cumin; ginger, curry
; powder and cayenne
1/2 Orange; juice of
1 50 grams pac grated parmesan
Salt and pepper

Preheat the oven to 200c/400f/Gas 6.

1 Place the flour in a food processor and blitz, gradually adding enough
beaten egg to make a dough.

2 Turn the mixture out onto a work- surface and knead together. Pass the
pasta dough through a pasta machine, gradually reducing the thickness gauge
to make thin sheets. Adjust the pasta machine and cut into spaghetti.

3 Heat 2 tbsp olive oil in a frying pan, add the breadcrumbs and cook until
golden brown. Cut half the aubergine into 1cm cubes. Heat 1 tbsp olive oil
in a frying pan, add the aubergine cubes and cook until tender. Season.

4 Cut the beans into 2cm lengths and cook in a pan of boiling salted water
until tender. Drain.

5 Cook the spaghetti in boiling salted water for two minutes until tender.
Drain. Pile the spaghetti onto a plate, spoon the aubergine cubes and beans
on top and sprinkle over the crumbs.

6 Thinly slice half the sweet potato and remaining aubergine and place in a
bowl with the pepper. Drizzle over 2 tbsp olive oil, season and toss.

7 Heat a griddle pan, add the vegetables and cook on both sides until
tender and browned.

8 For the Soup: Cut the remaining sweet potato into cubes and cook in a pan
of boiling water until tender. Drain.

9 Heat 1 tbsp olive oil in a frying pan, add the onion and cook gently for
a few minutes until tender. Add the ground cumin, ginger, curry powder and
cayenne and cook for another few minutes.

10 Place the onion mixture into a food processor with the drained sweet
potato and orange juice and blitz. Pour on enough boiling water to make a
soupy consistency and blitz again. Season.

11 For the Parmesan Crisps: Sprinkle thin layers of grated parmesan on a
non-stick baking sheet. Bake in the oven for a few minutes, or until the
cheese has melted and turned golden brown. Allow to cool slightly before
carefully removing with a palette knife.

Converted by MC_Buster.

Per serving: 539 Calories (kcal); 45g Total Fat; (74% calories from fat);
8g Protein; 27g Carbohydrate; 187mg Cholesterol; 66mg Sodium Food
Exchanges: 1 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 8
1/2 Fat; 0 Other Carbohydrates

Recipe by: Ready Steady Cook

Converted by MM_Buster v2.0n.