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A creamy style spaghetti on a plate. Parsley garnishes the dish

This simple pasta dish is lovely as leftovers for a work lunch. Light and creamy for warm spring days. 


400g dried spaghetti
1 ½ tablespoons butter
1 leek
2 zucchini, sliced into thin rounds
200g button mushrooms, sliced
1 capsicum, sliced into thin strips
150ml sour cream
2 teaspoons wholegrain mustard
1 tablespoon chopped fresh chives


Tools and utensils

Measuring cups and spoons
Knife and cutting board
Frypan and spatula


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. 

IDEAS does information so you can do lunch.