Nothing beats pasta for quick weeknight meal!
- 8 oz pasta
- 1/2 c creme fraiche
- 8 oz gruyere, grated
- 16 oz baby spinach
- 1/4 tsp garam masala
- Salt and pepper
- Pine nuts
Cook pasta according to package.
In a 12 inch skillet over medium high heat, add creme fraiche and cook until heated through, stir in cheese – whisk until melted. Add pasta and baby spinach and cook until wilted then stir in garam masala. Season with salt and pepper. Top with pine nuts.
If you leave out the Pancetta, this one is vegan.
- Peanut oil
- 1 – 16 oz extra firm tofu, sliced into thin strips
- 8 oz shiitake Mushrooms, sliced thin
- 8 oz crimini Mushrooms, sliced thin
- 4 oz Pancetta, cubed
- 4 scallions, sliced thin
- 1 bag baby spinach
- 1/4 c stock – chicken or veggie
- 2 1/2 tsp soy sauce
- 2 tsp mirin
- Chives sliced thin
Heat 1 tbsp oil in a large skillet, over medium high heat and cook tofu until brown on both sides, 2 – 3 minutes per side. Transfer to a plate.
Combine stock, soy sauce and mirin.
Add mushrooms and pancetta to the pan, cook over medium high heat for 3 – 5 minutes until golden. Stir in the stock mixture, and reduce. Stir in the spinach and cook until just wilted, add tofu to warm. Top with scallions and chives.