Zoodles with creamy mushrooms and spinach
1 whole, thinly sliced
400 g, button variety, sliced
Evaporated skim milk
⅔ cup(s), (160ml)
1 cup(s), (250ml)
Orange sweet potato (kumara)
250 g, peeled, spiralised (see tip)
250 g, spiralised (see tip)
Baby spinach leaves
1 x 3 second spray(s)
- Lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook leek, stirring, for 4 minutes or until softened. Add mushroom and cook, stirring, for 4 minutes or until golden.
- Mix cornflour and 2 tablespoons evaporated milk in a small bowl until smooth. Add remaining milk and stock to pan with leek mixture and bring to the boil. Gradually stir in cornflour mixture. Reduce heat and simmer for 2 minutes or until mixture slightly thickens.
- Meanwhile, place sweet potato in a large microwave-safe bowl. Microwave, covered, on High (100%) for 4-5 minutes or until tender. Drain.
- Add spinach to pan with leek mixture and cook, stirring, until just wilted. Add sweet potato and gently toss until combined. Serve sprinkled with pepper.