Leek pasta salad.jpg

Warm leek and vegetable pasta with Refogado Blend

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

    • 1 leek halved, cleaned and sliced thin
    • 5-6 medium mushrooms sliced
    • 1 Tbsp of Refogado Blend
    • 1-2 Tbsp water
    • 1/2 cup soft cheese
    • 1 small carrot diced 
    • 1 1/2 tbsp butter
    • Salt and pepper to taste


      • Add butter to a medium sized saute pan 

      • 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.)
      • Season leeks and mushrooms with salt
      • Add Refogado blend and 1 Tbsp water to pan if needed  to rehydrate Refogado
      • Add diced carrots and saute until carrots are just tender
      • Add cheese to vegetables and mix well
      • Add pasta and mix well
      • Serve Warm