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Ingredients requirements - Recommended for Beginners! Tomato Cream Pasta:

1. Prepare 300 ml for Milk
2. Require 3 tbsp - Plain flour
3. Prepare 1 large for amount Consommé soup stock
4. Take 1 dash Salt and pepper
5. Provide 1 of Bouillon cubes (optional)
6. Make ready 1/2 - Canned whole tomatoes
7. Prepare 1 dash of Olive oil (optional)
8. Give 20 grams for Butter
9. Make ready 1 Eggplant (or other vegetables)
10. You need 1 pinch Basil or parsley (optional)

Recommended for Beginners! Tomato Cream Pasta process:

1. Add the flour to a bowl. Very, very gradually stir in the milk. Be careful not to let it form lumps! Pour it in bit by bit!
2. At the same time, start boiling the water for the pasta. Add about 2 teaspoons of salt to the water.
3. Melt the butter in a frying pan on high heat. Once melted, add the Step 1 mixture.
4. Stir it around and around for 2-3 minutes until it becomes the consistency shown in the photo. Lower the heat to medium.
5. Flavor. Add the consommé, salt, pepper, and optional bouillon, and olive oil. Mix together.
6. Add the canned tomatoes. There were 5 tomatoes in the can this time, so I used 3.
7. Leave the heat on medium and crush the tomatoes as you mix in.
8. Keep the heat on medium, then add the eggplant. Slice the eggplant into 1/2 cm thick rounds.
9. At this point, the pasta should be done boiling. If it isn't, turn off the heat from the sauce and stop cooking for a moment.
10. This is what the sauce looks like when simmering. Add 1 cup of the boiled pasta water (about 150 ml).
11. Lower the heat to low, mix the pasta with the sauce, and it's done!
12. In order to give it some color, you can optionally garnish with basil or parsley.
13. Done!
14. The pasta I used had tomato kneaded in, so it's a brown color.
15. Enjoy.

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