I’ve always been very anti-waste when it comes to food. Sometimes it means I end up eating more than I need to, especially in resturants (because I would rather eat the food and be uncomfortable than have it thrown away!), however it also drives my creativity when it comes to creating meals. I often line out ingredients that need to be eaten the soonest on my counter and figure out a way to make a delicious meal out of them. With this one, I had a little cream cheese left over, some mushrooms and some kale. I was craving pasta – so why not put it all together and make something magical?
Serves: 1
Ingredients
- 70g dried spaghetti
- 1/2 a vegetable stock cube made up with 1/2 cup boiling water
- 1/2 tsp olive oil
- 2 garlic cloves, diced
- 1 brown onion, diced
- 2 large flat mushrooms, sliced
- 1 handful kale
- 2 tbsp soft cream cheese (I used a vegan alternative)
- Optional: 1 tsp garlic powder
Method
- Cook spaghetti acccording to packet instructions and make up the vegetable stock and set aside
- Fry the garlic and onion over a medium heat until the onions begin to brown, then add the mushrooms and fry until they start to soften. Then add the kale (and garlic powder if using)
- Sautee for about a minute before pouring over the stock and 1 tbsp cream cheese
- Allow to reduce down and simmer for a few more minutes, then add the cooked spaghetti and remaining cheese. Stir through and garnish with some black pepper
