Spaghetti with Red Chard, Mushrooms, and Leeks

Pasta will always have my heart. When I'm not spiralizing, I'm usually nomming on some brown rice spaghetti, lentil penne, or quinoa fusilli. I use pasta as a base, like I would any other grain. This means I use a small portion of pasta and load it up with vegetables and other foods to make it go a long way. This simple noodle dish is made with garlic, leeks, mushrooms, and red chard, and topped off with Parmesan cheese, all tossed together in my non-stick American Kitchen Cookware pan!

To win a pan of your own, feel free to enter my giveaway contest on Instagram here. 

Ingredients (serves 2)

• 2 servings brown rice spaghetti (4 ounces)
• 1 tablespoon ghee butter
• 2 cloves garlic
• 1 leek, cut into thin slices
• 2 cups sliced white mushrooms
• 1 teaspoon extra-virgin olive oil
• 1 bunch red chard, leaves removed from stems and broken up
• 1/4 cup grated Parmesan cheese

1. Prepare pasta according to package. 

2. While pasta is cooking, heat up ghee butter in a large pan on medium-low heat. Add garlic and leeks, and cook for about 4 minutes. Add in mushrooms, cooking for an additional 3-4 minutes until mushrooms become soft. Transfer mixture into a bowl and set aside.

3. In the same pan, add the olive oil, and let it heat up for a minute or two on medium-low heat. Add chard, and cook for 2-3 minutes until it becomes wilted. Add back in the mushroom mixture along with noodles, and toss with Parmesan cheese.