Tuesday, 7 January 2014
Leek, mushroom and cabbage creamy pasta
pasta (gluten free for us)
1. Sweat off chopped leeks in olive oil, when a bit soft add crushed garlic and a sprinkle of mixed herbs.
2. Add chopped mushrooms and a small glass of white wine, simmer for a bit, add veg stock when it looks like its going a little dry.
3. Add shredded cabbage and simmer steam for another few minutes. Take off the heat.
4. Cook pasta, drain and chuck into vegetables. Add a spoonful of yogurt and a spoonful of creme fraiche. Season with a lot of black pepper.
Delish - about 3 servings - gluten pasta is more expensive than gluten full - but I estimate this at £1.00 for the veg, £1 for the pasta, 75p for the wine and £1 max for the other bits so £1.25 a portion.