I get an organic box of fruit and vegetables delivered every week. Normally I choose what goes in it but sometimes they have to switch things around so I still get surprises (which I love!). I made this pasta dish one week when leeks arrived as a nice surprise! I now make it on a regular basis. It’s delicately creamy and super easy – always a winner for me 🙂
Servings |
people
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- 1 tbsp odourless/mild coconut oil
- 1 leek sliced into thin rings
- 1 courgette quartered lengthways and sliced
- 250 grams chestnut mushrooms sliced
- 2 tbsp fresh parsley leaves and stalks finely chopped (or 1 tbsp dried)
- 4 cloves garlic crushed
- 160 ml coconut cream
- 1/8 to 1/4 tsp salt
- freshly ground black pepper be generous!
Ingredients
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- Once you've chopped all the veggies, melt the coconut oil in a large saucepan or deep frying pan. Add the leeks and courgette and fry for 2 minutes.
- Add the parsley and garlic and fry for another minute.
- Add the mushrooms and fry for a further 4 minutes.
- Pour in the coconut cream and stir in the salt and pepper. Cook for another couple of minutes and serve!
It’s great served with brown rice pasta. When I switched from wheat pasta to brown rice pasta nobody in my family noticed! And they’re pretty good at detecting my healthy swaps. One thing when cooking brown rice pasta is to use a LOT of water to boil it in or it can go sticky and sludgy – not what we want! Use a lot of water and you’ll have a delicious alternative to normal pasta.