Healthy Recipes

20. Nov, 2017

Serves: 4 adults + 2 children (aged 8+)

Suitable for: vegetarians. Easily adapted to suit vegans. 



500g pasta of choice 

Creamy sauce:

1/4 cup olive oil

1/4 leek, sliced

2 cloves garlic, chopped

250g button mushrooms, sliced

1 bunch fresh English Spinach leaves, chopped, OR 1 frozen pack, OR 200g baby spinach leaves

1 chicken stock cube (I use Aldi brand, so maybe 2 of smaller brands) dissolved in 1 cup of hot water, OR 1 cup liquid chicken stock

1/2 tube Gourmet Garden Basil stir in paste (or alternative brand)

375g smooth ricotta (Aldi's Emporium or Coles brand are both preservative free) OR  silken tofu



Step 1. Cook pasta at the same time as starting on the sauce (10-12 mins)

Step 2. In a medium sized saucepan, heat olive oil, add leek, saute for 2 minutes.

Step 3. Add garlic, then mushrooms, and saute a further 2 minutes. 

Step 4. Add spinach and wilt, then stock and simmer slowly until liquid has reduced right down and leek is cooked through (approximately 10-15 mins - monitor closely). There should be around 2 tbpns liquid left.

Step 5. Add basil stir in paste and ricotta, turning off element and stirring until warmed right through. Remove from heat so ricotta doesn't curdle.

Step 6. By this time pasta should be cooked & drained. Combine and enjoy with or without parmesan or crumbled feta sprinkled on top.