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Mushroom Orecchiette

16 oz box orecchiette pasta (or another shape!)

2 TBSP oil (olive, coconut, or vegetable)

2 cloves garlic

2 leeks

8 oz mushrooms

1 bag frozen spinach

1 bag frozen peas

2 TBSP Spice by Rachel Sweet COCONUT CURRY MIX

Parmesan cheese for topping (optional)

Fill a large pot with water and heat to boiling. When the water boils, add the pasta and cook for 12 minutes. While the water heats up, prepare the vegetables.

Peel and mince the garlic and set aside. Slice the green tops off of the leeks and then slice the whites into thin rings. Set these aside with the garlic. Rinse and slice the mushrooms and set aside.

Heat the oil in a large pot on medium heat. Add the garlic, leeks, and mushrooms and cook for 5 minutes. Add the frozen spinach and the frozen peas, and cook an additional 3 minutes. Finally, add the 2 tablespoons of COCONUT CURRY MIX and stir everything well. Turn the heat down to its lowest setting and cover while the pasta cooks, at least 5 minutes.

When the pasta is finished cooking, drain, and add to the pot of veggies. Stir everything well and scoop into bowls to serve. Top with a sprinkle of Parmesan cheese, if desired.


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