Crème Fraîche Pasta



Serves 4 – 5

Time to prepare and cook approx. 25 minutes


  • 500g pasta (I use corn pasta or brown rice pasta)
  • 2 handfuls of spinach
  • 1 cup of cherry tomatoes (diced)
  • 1 cup of sun dried tomatoes (diced)
  • 1 aubergine (diced)
  • 1 zucchini (diced)
  • 1/2 cup of walnuts
  • 200 – 300g crème fraîche
  • spices of your choice



  1. Boil pasta in water with salt and a splash of olive oil. (Stir occasionally)
  2. In the meantime start cooking the aubergine, zucchini and walnuts in olive oil for about 7 minutes on medium heat.
  3. Add the cherry tomatoes and sun dried tomatoes to the mixture and cook for another approx. 4 minutes.
  4. Stir in the spinach.
  5. Once the pasta is cooked and drained, mix in the mixture and crème fraîche and let it heat up for 2 minutes.
  6. Serve with black pepper on top and enjoy!


You can always add some more vegetables if you would like to. My recipe is always a bit different because I like to use what ever I have in the fridge at the moment. This keeps it interesting.

A good and quick pasta recipe is always my go to food when I am tired and don’t know what to cook.

Good to know

Brown rice pasta and corn pasta are high in fiber, amino acids and are gluten-free.

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