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Author Notes: Tonight I didn't get started on the dinner until 7.30, to me that is pretty late, I usually have the dinner cooked and ready to eat by 7 on the dot. But not to worry, this spaghetti was so simple and fast to make, and had the perfect balance of flavors. A lovely heartwarming dish. —Eleanor Ozich
- 2 tablespoons butter
- 2 garlic cloves, chopped
- 1 leek, sliced
- 1 cup mushrooms
- 1 eggplant, cut in to cubes
- juice and zest of one lemon
- 1 cup vege or chicken stock
- 1 tablespoon dijon mustard
- grated parmesan to serve
- 1 packet dried spaghetti
- In a large saucepan on medium heat, melt the butter until sizzling. Add the leek and coat in the butter. Saute until soft, stirring even thirty seconds or so.
- Add the garlic, mushrooms, eggplant, lemon zest, and a pinch of salt and pepper. Continue to stir the vegetables, and cook for 2-3 minutes.
- In a large separate saucepan, cook the spaghetti in salted water until el dente.
- Add the cream and lemon juice to the vegetables and remove from the heat. Stir well, then pour on top of the spaghetti.
- Serve with a generous helping of grated parmesan. www.mapetitekitchen.blogspot.com