Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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