Spring vegetables with spaghetti
This simple pasta dish is lovely as leftovers for a work lunch. Light and creamy for warm spring days.
Ingredients
- 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
- Bowl
- Frying pan and spatula
- Saucepan
Method
Combine sour cream, chives, and mustard in a bowl.
Cook spaghetti according to packet directions.
While the spaghetti cooks, wash the leek well and slice the 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: Add sliced bacon or pancetta for extra flavour to this dish. Add to the pan when frying the vegetables.
