Zoodles with creamy mushrooms and spinach
4
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 2 • Difficulty: Easy
Ingredients
Leek
1 whole, thinly sliced
Mushrooms
400 g, button variety, sliced
Cornflour
2 tsp
Light evaporated milk
⅔ cup(s), (160ml)
Vegetable stock
1 cup(s), (250ml)
Orange sweet potato (kumara)
250 g, peeled, spiralised (see tip)
Carrot(s)
250 g, spiralised
Baby spinach
100 g
Oil spray
1 x 3 second spray(s)
Instructions
1
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.
2
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.
3
Meanwhile, place sweet potato in a large microwave-safe bowl. Microwave, covered, on High (100%) for 4-5 minutes or until tender. Drain.
4
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.
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