This dish was created with absolute laziness and improper techniques. Somehow, it turned out alright and I enjoyed the leftovers for a couple days.

First step was to chop up some fresh garlic cloves, leeks, and onions.

I sauteed them in a pan with olive oil and added spices: salt, pepper, ground ginger, ground mustard, coriander, cumin, and Cavender’s.

As it was cooking, I added some mushrooms. Everything so far sounds pretty normal.

Then I added some red wine which slowed the cooking process down.

I also added some turkey sausage which in retrospect, I should have started off with to allow them more time to cook.

Here is where I departed from the norm — I tossed my uncooked whole wheat whole grain pasta in the same pan to allow it to cook in the wine sauce instead of boiling the pasta separately in water.

Getting this dish to fully cook felt like it took forever. In the end, the wine had cooked off while the pasta still retained some of the flavors. The turkey sausage and mushrooms were nice.

Topped with a little parmesan cheese, this dish turned out to be quite good actually.

Total cook time, approximately 40 minutes plus 10 minutes to prep.

2 leeks
1 onion
1 clove garlic
3 tablespoons olive oil
1 cup mushrooms
1 cup red wine
12 oz 100% whole grain angel hair pasta
1 oz parmesan
1/2 tsp salt
1/2 tsp pepper
1/2 tsp Cavender’s Greek Seasoning

Makes 2 servings.

Calories: approx 500 per serving