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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.