What a beautiful day it is – waking up in the house of your childhood and knowing that you are on vacation 🙂 Forgetting the stress of everyday life and embracing the joy of the present – obviously with the help of delicious food!
After I prepared the Mexican inspired black bean pasta some weeks ago, I still had some of the spaghetti left over, so I needed to come up with a new recipe. This recipe is honestly simply a collection of ingredients I had in my fridge, so nothing fancy there. The fresh spinach adds a bit of a crunchy texture to it and matches well with the mild taste of the goat cheese sauce. However, it was again the lemon juice that made the huge difference. It gave the dish a fresh touch, which was really needed to balance off the heavy cream and cheese sauce. If I will do the recipe again, I will consider adding some orange zest as well, just for fun. But who knows what is going to happen… ? 😉
Ingredients (serves 2):
100 g black bean spaghetti
50 g fresh spinach
1 small clove of garlic
2 tsp chopped sun-dried tomatoes
40 g fresh goat cheese
1/2 lemon, the juice
75 ml cream
1 tsp fresh chives, chopped
Bring water to the boil in a small pot. Salt the boiling water and cook the black bean pasta for about 10 minutes. In the meantime prepare the sauce. Chop the onion, wash and cut aubergine and mushrooms. Heat up some olive oil in a sauce pan and start roasting the onions. When they become translucent add the aubergine chunks and press in the garlic. When the aubergine is changing its color, add the mushrooms and the sun-dried tomatoes and continue to fry until the mushrooms start loosing water. Cut the goat cheese into small pieces and add to the vegetables. After about 2 minutes add the cream and heat up, without letting it boil. Press in the juice of 1/2 lemon. Season the sauce with salt and pepper and take off the heat. Serve the pasta with some fresh spinach and the aubergine-mushroom sauce and decorate with freshly chopped chives.
Tip: I could have well imagined to have a bit more intense taste of the lemon. Next time, I will add some freshly grated orange zest. Maybe you would like that too?