A quick lunch or dinner, full of flavour, made with leftover cooked pasta. Ring the changes for a something less simple... Serves 2.
Ingredients:
- 3 cups cooked pasta
- 1 small leek
- About 10 button mushrooms (or any other variety)
- 2 handfuls of fresh spinach leaves
- 1/2 cup of crème fraîche
- 1 T coconut oil
- Pepper to taste
Method:
Carefully wash the leek to remove soil. Slice finely.
Wipe or rinse the mushrooms and slice.
Rinse the spinach.
Heat the coconut oil and add the sliced leek and mushrooms. Cook until leek is soft.
Add the spinach. Stir carefully until spinach is limp.
Season to taste (you may add some fresh herbs at this point), then add the fresh cream.
Serve piping hot with your favourite cheese!
