Leek and Mushroom Pasta by Hannah Biggins

Monash Nutrition and Dietetics Society aims to share knowledge of healthy food choices and promote a healthy diet and lifestyle. We hold a number of events throughout the year, from great social events including our annual ball, to professional

development and networking seminars to help you excel in the nutrition world. Keep your eyes on our Facebook page for information regarding events, networking opportunities, nutrition articles, and more!


olive oil
1/2 leek finely chopped
80g sliced mushrooms
1 garlic clove (or crushed equivalent)
100mL coconut milk (full cream milk can also be used)
1/2 cup greens roughly chopped (spinach, kale, ect.)
salt and pepper to taste
150g pasta (spaghetti) cooked



Step 1
Cut onion portion of leeks finely (can cut whole or in half)

Step 2
Sauté in pan over medium heat with olive oil for approx 2 mins

Step 3
Add mushrooms and garlic, sauté uncovered for 8 minutes or until mushrooms are soft

Step 4
Stir in cream of choice

Step 5
Add greens and salt and pepper to taste, simmer uncover for five minutes

Step 6
Add cooked pasta to pan and stir through

    Follow us on Facebook

Follow us on Facebook

Keep up–to–date with all things MSA Find out more