What I'm cooking and eating

Monday, 28 April 2014

Aubergine pasta

One cannot, I find, eat asparagus every day at this time of year, although I do my best! I may post some recipes using asparagus later on. But today I decided to have a break, and make aubergine pasta, which is fairly quick, very easy and delicious.

1 aubergine, diced into ¼" chunks
1-2 cloves garlic, crushed
2 tsp coconut oil (or 1 tbs olive or rapeseed oil)
1/2 tub soft goats' cheese or other cream cheese, as liked (cheese and chives very good, too)
100 g small pasta

Put the aubergine, garlic and oil into a frying-pan that has a lid, season it, and cook on a very low heat, stirring occasionally, for 15 minutes. Then turn the heat down even lower, as low as it will go, while you cook the pasta according to the instructions on the packet. When the pasta is cooked, stir it into the aubergine, and then mix in the soft cheese. Stir it through until the cheese has melted and coats everything, and then serve. Yum.

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