No man is lonely eating spaghetti; it requires so much attention. (Christopher Morley)
I don’t know if you are the same but sometimes I get fed up of preparing the same meals each week and so challenge myself to try something completely different with the ingredients I have in stock. During winter, I find myself increasingly hankering for warm and wholesome dishes and this has become one of my recent favourites (particularly when served with a warm bread roll- delicious!) I came up with this recipe and we both adored it so I hope you like it too.
Winter Greens Pasta in a Creamy Mint Sauce
1 large courgette
1\2 a large leek
2 handfuls of frozen peas
A little butter for frying
300 – 400 gr of Spaghetti
100 gr soft cream cheese
2tbsp. mint sauce
Salt and pepper to season
- Put a pan of water on to boil. Once the water is boiled, add the spaghetti and cook to the packet’s instructions. I normally break the spaghetti in half before putting it in the pan.
- Chop up the courgette and leeks into long thin slices, as thin as you can get them
- Melt some butter into a large frying pan or wok on a medium heat and then add the courgettes and leek and fry until soft.
- In the meantime, microwave the frozen peas to your packet’s instruction and add to the wok once they are ready.
- In a small bowl, mix the cream cheese and mint sauce together.
- Turn the heat down on the pan and add the cream cheese mixture.
- Stir the cream cheese mixture into the vegetables until it becomes a creamy sauce texture.
- Once the pasta is ready, drain and add to the frying pan.
- Mix until it has all combined.
- Season with salt and pepper to taste. I tend to add a lot of black pepper.
- If you want more of a minty taste, just add more mint sauce
- You could also experiment with different tastes, such as lemon or garlic or different herbs
- If you want to reduce the calorific content, you could try using a fat free Greek yoghurt.