Courgette Lupine Pasta with Aubergine Bacon

(For 4 servings)
Prep and cook time: 1 h 15 min
Difficulty: medium
Cannot be frozen
  • 120 g | 1/2 cup cream cheese,
    at room temperature
  • 6 large eggs
  • 3 tbsp lupin flour,
    plus extra for dusting, see Tips
  • 1 large aubergine, finely diced
  • 2 courgettes
  • 3 tbsp olive oil
  • 1 clove garlic, crushed
  • 250 ml Cajuwell hazelnut milk
  • 1 1/2 tbsp unsalted butter
  • 1 handful basil leaves, finely sliced
  • salt
  • freshly ground black pepper


  1. Preheat the oven to 170°C (150° fan) | 325F | gas 3. Line a large rimmed baking tray with parchment paper or a silicone baking mat (silpat)
  2. Combine the cream cheese, eggs, and lupin flour in a food processor with 1/2 tsp salt. Blend until evenly combined and smooth, scraping down sides of processor as needed.
  3. Pour the mixture into the prepared tray, smoothing it to the sides. Bake until firm and opaque in appearance, about 15-20 minutes; it should be coming away from the edges of the tray and easy to peel away from the paper or mat. If not ready, return to the oven for a little more time.
  4. Remove from the oven and let cool for 15 minutes. Peel it away from the tray and roll into a cylinder, cutting across it into thin spaghetti strands. Gather on a tray dusted with lupin flour and cover with a tea towel until ready to cook
  5. Place the aubergine in a colander or fine sieve and sprinkle over 1/2 tsp salt. Toss well and let stand in the sink for 15 minutes; this will help extract the excess water.
  6. In the meantime, trim the ends from the courgettes. Attach them to a spiraliser, turning them through the machine to make spaghetti-like strands. Gather in a bowl and toss with a generous pinch of salt.
  7. Bring a large saucepan of salted water to the boil. Heat the olive oil in a large sauté pan set over a medium heat.
  8. Add the garlic to pan, fry for 30 seconds, and then remove. Add the aubergine and some salt and pepper to taste, sautéing until golden and bacon-like in appearance, about 5-7 minutes, stirring occasionally.
  9. Remove from the pan to a plate lined with kitchen paper. Add the hazelnut milk and butter to the pan along with half the basil. Bring to the boil and cook until reduced by half.
  10. As the milk reduces, add the lupin and courgette spaghetti to the boiling water, cooking until just tender to the bite, about 2-3 minutes. Drain well and immediately add to the hazelnut milk sauce.
  11. Gently simmer until the sauce just coats the spaghetti. Season to taste with salt and pepper.
  12. Divide between bowls and top with the aubergine bacon and remaining basil, serving straight away.