This simple pasta dish is lovely as leftovers for a work lunch. Light and creamy for warm spring days.
Ingredients
400g dried spaghetti1 ½ tablespoons butter1 leek2 zucchini, sliced into thin rounds200g button mushrooms, sliced1 capsicum, sliced into thin strips150ml sour cream2 teaspoons wholegrain mustard1 tablespoon chopped fresh chivesTools and utensils
Measuring cups and spoonsKnife and cutting boardBowlFrypan and spatulaSaucepanMethod
Combine sour cream, chives and mustard in a bowl.
Cook spaghetti according to packet directions.
While spaghetti cooks, wash leek well and slice leek into thin rounds. Slice other vegetables thinly if not already done.
Heat butter in a large frypan, add leeks, zucchini and mushrooms and cook for 5 minutes, or until tender. Keep warm.
Drain the spaghetti when cooked.
Add sour cream, chives and wholegrain mustard to cooked and drained spaghetti. Stir to combine over low heat. Then add vegetables and stir to coat.
Serve immediately with a dash of fresh ground pepper.
Optional - the addition of sliced bacon or pancetta can give an extra flavour to this dish. Add to the pan when frying the vegetables.
