Courgette Lupine Pasta with Aubergine Bacon
(For 4 servings)
Prep and cook time: 1 h 15 min
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
- freshly ground black pepper
- 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)
- 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.
- 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.
- 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
- 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.
- 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.
- Bring a large saucepan of salted water to the boil. Heat the olive oil in a large sauté pan set over a medium heat.
- 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.
- 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.
- 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.
- Gently simmer until the sauce just coats the spaghetti. Season to taste with salt and pepper.
- Divide between bowls and top with the aubergine bacon and remaining basil, serving straight away.