Leek and Mushroom Pasta by Hannah Biggins
Monash Nutrition and Dietetics Society aims to share knowledge of healthy food choices and promote a healthy diet and lifestyle. We hold a number of events throughout the year, from great social events including our annual ball, to professional
development and networking seminars to help you excel in the nutrition world. Keep your eyes on our Facebook page for information regarding events, networking opportunities, nutrition articles, and more!
INGREDIENTS
olive oil
1/2 leek finely chopped
80g sliced mushrooms
1 garlic clove (or crushed equivalent)
100mL coconut milk (full cream milk can also be used)
1/2 cup greens roughly chopped (spinach, kale, ect.)
salt and pepper to taste
150g pasta (spaghetti) cooked
-
METHOD
Step 1
Cut onion portion of leeks finely (can cut whole or in half)
Step 2
Sauté in pan over medium heat with olive oil for approx 2 mins
Step 3
Add mushrooms and garlic, sauté uncovered for 8 minutes or until mushrooms are soft
Step 4
Stir in cream of choice
Step 5
Add greens and salt and pepper to taste, simmer uncover for five minutes
Step 6
Add cooked pasta to pan and stir through
