gluten free | vegetarian | soy free | egg free

20 minutes or less

What You’ll Need:

1/2 pound baby spinach

2 c brown rice or quinoa pasta

1 leek rinsed & sliced in rounds (or 1 bunch of green onions—green & white parts!)

1 ½ c frozen sweet peas

2 tsp coconut oil

1 tsp sea salt

Black pepper to taste

4 ounce log soft goat cheese

¾ c warm, filtered water

Place spinach in a large colander, rinse and set aside in the sink.

Then, heat a large pot of lightly salted water to a boil, and cook pasta according to package instructions. (Use a pot bigger than you think you need…you’ll need that hot water!)

While pasta cooks, saute leeks & peas with coconut oil, salt & pepper over medium-high heat for about 5 minutes, or until peas are thawed & leeks are tender.

Drain cooked pasta SLOWLY over spinach to flash steam.

Transfer peas & leeks to pasta pot. Add cheese & warm water & stir constantly until cheese has melted & created a creamy sauce.

Toss cooked pasta & spinach with the goodness in the pot.

Share with a friend!

Serves 2.