Recipe: SPAGHETTI À LA MIFUNDO

SPAGHETTI À LA MIFUNDO

SERVES 4

This recipe by Jade de Waal from her book Food Jamming with Jade (Human and Rousseau, 2013) requires almost no cooking at all.

INGREDIENTS:

500g cooked spaghetti

300g spinach or marog, washed and stemmed

4 tomatoes, diced

2 cup (250ml) cream

salt and freshly ground black pepper

grated Parmesan cheese, for serving

METHOD:

Cook the spaghetti until al dente.

Combine all the ingredients in a microwaveable bag or container and microwave for two minutes on high. Alternatively, divide the portions into four individual bags and microwave each separately. Remove from the microwave and serve.