Creamy Mushroom Aubergine Spaghetti with Tomato Salad

Serves two 

Ingredients: 

200g spaghetti, cooked al dente in salty water 

8 medium-sized Champignon mushrooms, sliced 

1 small-sized aubergine, thinly sliced into half-circles 

2 cups of fresh cream (18-20%) 

8 garlic cloves, minced 

½ a teaspoon of ground black pepper 

1 tablespoon of extra-virgin olive oil 

A handful of fresh basil leaves, chopped 

Sea salt and freshly-ground black pepper to taste

Preparation:  

In a pan over medium heat, fry garlic in a tablespoon of olive oil for about 2 minutes. Add mushrooms, aubergine and ground black pepper, and saute over high heat for 3 to 5 minutes, stirring constantly. Add fresh cream, and as soon as the sauce comes to a boil reduce heat to a minimum and simmer. Add sea salt, freshly-ground black pepper and basil, and then remove from heat immediately. Combine spaghetti with sauce whilst still in pan. Enjoy with tomato salad on the side!