Creamy leek, mushroom and spinach pasta

Creamy leek, mushroom and spinach pasta 

This quick and easy veg packed dinner is the perfect mid-week meal.  You can mix up the veggies depending on what is in season. 

Ingredients: (serves 4)

• 2 cloves of garlic, finely chopped 

• 1 onion, finely sliced 

• 1 leek, finely sliced 

• 250g mushrooms, sliced 

• 250g frozen spinach, defrosted 

• 300g dry pasta or spaghetti 

• 125g sour cream 

• 100g grated cheese 

• 1 lemon, zest 

• 1 tbsp olive oil 

• Black pepper 

 How to make: 

1. Heat the oil over a medium heat in a nonstick pan and add the garlic, onion and leek, cook for 4-5 minutes until soft, stirring regularly 

2. Add the mushrooms and cook for another 5 minutes stirring intermittently until mushrooms are also soft 

3. Squeeze the excess liquid out of the spinach either by putting it in a sieve or drying in an old clean tea towel (that you don’t mind going a bit green!)

4. Add the spinach to the other veggies and heat through then turn off the heat 

5. Meanwhile, cook the pasta and drain, reserving ½ cup of the pasta water 

6. Add the cooked veggies to the pasta along with the sour cream, grated cheese and lemon zest then stir through. Add a splash of the pasta cooking water if needed to make the sauce to your liking. 

7. Season and serve 

 Adapt it: 

• Instead of spinach you can use silverbeet

• If leeks are expensive, just add another onion instead 

• Frozen peas make a great addition to this dish 

• You can add odds and ends of veggies you have lying around in the fridge too 

• Grated courgette can also be added 

• A dollop of pesto is a nice addition 

 Tips: 

• Add shredded chicken, cooked salmon or stir through a can of rinsed butter beans for added protein. 

• You can make double and have leftovers the next day! 

• Make double of the veggies mix and use it to make this delicious filo pie

• I sliced the onion, leek and mushrooms using my Kenwood Food processor to make the job quick and easy. 

Watch the video here