An entire pasta dish in one pot. The easiest supper for a week night.
You will need:
500g pasta of your choice. I prefer small shells for this recipe.
400g young spinach leaves
400g white button mushrooms, sliced
3 chopped cloves of garlic
6 cups vegetable stock
1 cup almond chips or pieces
300g bacon, diced
Coarse salt and pepper
½ cup chopped basil leaves
3 tablespoons olive oil
1 cup sliced red olives
250 ml sour cream
1 tablespoon brown onion soup
Preheat the skillet and add the olive oil.
Fry the diced bacon in the olive oil until done and golden brown in colour.
Drain off the excess fat. Add the mushrooms to the bacon and fry until done. Add the spinach, garlic, almond chips, basil and olives.
Lower the heat and stir well. The spinach leaves will have diminished significantly in size.
Stir repeatedly until the spinach and the rest of the ingredients are done.
Add the vegetable stock, pasta, salt and pepper.
Cover with the lid and simmer for 15 to 20 minutes or until the pasta is al dente. All the vegetable stock will have reduced completely.
Stir after 10 minutes. If still too much water in the pot, increase the heat.
Stir well and serve on a large plate.
Mix the sour cream and brown onion soup powder.
Serve a tablespoon of the brown onion and sour cream with the almond pasta.