This 15-minute creamy pasta dinner tastes like it would take hours
Why does it work Strong noodle water loosens the Baba Ghanoush in a smooth sauce that clings to the pasta. The melting of parmesan at low heat prevents the fat and proteins from separating and helps him to emulsify the sauce smoothly instead of clumping. Nothing needs to shoot like aubergine. Grill it, and the…