Creamy Eggplant, Mushrooms, and Leek Pasta

The fall weather was definitely here today. It was the first day I felt a little chilly walking around- probably because I’m in denial summer is over and still dressing for 80 degree weather. When I got home I decided to make some nice warm pasta for dinner. I made this delicious eggplant and mushroom dish that took no more than 30 minutes max. I will definitely be making this again! I think it might even be good with a little pancetta added next time.

Ingredients: (from Petite Kitchen)
2 tablespoons butter
1 leek, sliced
2 garlic cloves, finely chopped
5 oz baby bella mushrooms, chopped
4 small Japanese eggplants, cubed
Juice and zest from 1/2 lemon
1/2 cup chicken stock
1/2 cup cream
1/2 tablespoon Dijon mustard
Grated Parmesan cheese
Salt and Pepper
Angel hair pasta

(makes about 2-3 servings)

Melt the butter in a large saucepan over medium heat and add the leeks. Let cook for a minute until they break down a little. Add the garlic, mushrooms, eggplant, lemon zest, and a pinch of salt and pepper. Continue cooking vegetables for another 3 minutes or so. Add the chicken stock and Dijon mustard then turn down the heat to low and let simmer for another 5 minutes. In the meantime, boil some water and cook the pasta. Turn off the heat and add the cream and lemon juice to the vegetables, stir well then pour over the pasta. Top with Parmesan cheese and a little fresh cracked pepper.

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