Seaweed, leek and mushroom pasta
A tasty seasonal recipe from Cat. Seaweed is a great way for us to ensure we get enough iodine, especially if we are vegan. Be careful, though, as overindulging can be too much of a good thing! Serves 2.
- ½ tbsp cooking oil
- 1 medium leek, thinly sliced into rings
- 2 handfuls mushrooms, cut into quarters
- ½ cup chopped green olives
- 1 clove garlic, finely chopped
- ½ handful dry seaweed, soaked in hot water for 15 mins then cut into fine strips
- 2 large handfuls spinach/rocket/chard, washed and cut into wide strips
- ½–1 cup white wine or water
- ⅓ cup oat cream (or dairy cream)
- Pasta for two
- Pepper and salt
- Bring a pan of water to the boil for the pasta.
- While the water for the pasta is coming to the boil, heat the oil in another pan, add the leek and mushrooms and cook for a few minutes until softened.
- Add the garlic and stir in so as to cook, making sure it doesn’t burn.
- Add the seaweed, olives and water/wine and simmer for 5–10 minutes to reduce the fluid.
- Cook the pasta in the boiling water.
- Just before the pasta is ready, add the greens and cream to the seaweed, stirring well to wilt the greens, and season to taste.
- Drain the cooked pasta, reserving a little of the water, and return to the pan with the reserved water and about ½ cup of the seaweed sauce.
- Mix well to coat the pasta and serve, adding extra sauce on top.