Mushroom Spinach Pasta
A vegetarian pasta dish with mushrooms, red peppers and leeks.
Servings 4
Ingredients
- 1 - 1 1/2 pounds fresh spinach pasta
- 8 ounces bella mushrooms
- 1 leek white and light green parts, diced
- 1/4 red pepper diced
- 1 stick 8 tablespoons butter (can substitute 4 tablespoons for olive oil)
- 1 tablespoon all-purpose flour
- 1 cup chicken or vegetable stock
Instructions
- In a saute pan, melt the butter on medium heat.
- Add the diced leeks. Cook for 5 minutes until softened.
- Add the mushrooms and red peppers and cook for 3 minutes or so. The mushrooms will shrink and there water will be cooked out.
- Add the flour and mix well.
- Meanwhile, boil 4 quarts of water and once boiling, add the pasta and cook for 1 minute.
- Finish the vegetables by adding the stock to the vegetables and flour. Cook until the gravy thickens.
- The last step is to add the pasta to the vegetables and gravy. Mix thoroughly.
- Serve and enjoy!