Chef’s Pili-Pili Rumba Lemon Pasta with African Garden Egg (V)
Our sauces and recipes are unique, own repertoire culinary and exclusive.
Ingredients
- 200g penne rigate
- 2 tbsp olive oil
- 35g spring onion, finely chopped
- 30g fresh basil leaves, chopped
- 30g okra, diced into cube
- 60g garden eggs, diced into cube
- 30g African eggplant, thinly sliced
- 1 tbsp Rumba lemon chilli sauce
- ½ sea salt
- 150g crushed tomatoes
- 20g grated mozzarella (topped)
- 15g cooked beetroot baton (garnish)
Method
Cook pasta in saucepan of boiling salted water, following packet direction, until tender (approx 15 minutes).
Drain. Return to saucepan.
Meanwhile, heat oil in a frying pan over medium heat. Add spring onion and cook for 3 minutes, or until tender. Add tomatoes, Rumba lemon, and salt. Stir until well combined. Bring to the boil. Reduce heat to medium-low. Simmer for 15 minutes.
Add the basil leaves, garden eggs, African eggplants and okra. Stir into sauce. Cook, stirring, over low heat for 2 to 3 minutes, or until heated through. Spoon into bowl. Top with beetroot baton and grated mozzarella cheese. Voila!
Rumba Lemon Chilli Sauce in this recipe
Delicious Recipe by our Head Chef Aime Lombaya