Warm leek and vegetable pasta with Refogado Blend

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Warm leek and vegetable pasta with Refogado Blend

  • 4-5 cups cooked Penne Rigato ( or other pasta )

    1. 1 leek halved, cleaned and sliced thin

    2. 5-6 medium mushrooms sliced

    3. 1 Tbsp of Refogado Blend

    4. 1-2 Tbsp water

    5. 1/2 cup soft cheese

    6. 1 small carrot diced 

    7. 1 1/2 tbsp butter

    8. Salt and pepper to taste

 

  • Add butter to a medium sized saute pan 

    1. Add leeks and mushrooms and cook on med-low until leeks have softened ( you can cover and add a splash of water if needed, do not let them brown.)

    2. Season leeks and mushrooms with salt

    3. Add Refogado blend and 1 Tbsp water to pan if needed  to rehydrate Refogado

    4. Add diced carrots and saute until carrots are just tender

    5. Add cheese to vegetables and mix well

    6. Add pasta and mix well

    7. Serve Warm