Tuesday, 7 January 2014

Leek, mushroom and cabbage creamy pasta

Decisions, decisions, decisions - and frankly not hugely warming to the veg box - it's alright - but I didn't fancy tackling parsnips or kholrabi tonight.  There was, however, cavolo nero, which I LOVE (regular readers will know this) - so greens and mushrooms in a slightly creamy sauce with pasta.  Done!

1 leek
olive oil
white wine
cavolo nero
mixed herbs
veg stock
pasta (gluten free for us)
natural yogurt
creme fraiche

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.

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