400g Pasta ( Any Shape ) 1 Tray 200g Mushroom ( Sliced ) 2 Onions ( Diced roughly ) 2 Bunches of Spinach ( cleaned, washed and finely chopped) 3 tablespoon Maragrine 2 tablespoon Oil 10 ml Thyme/ Mixed herns ( Roberstons ) 1 packet Chicken-a-la king ( Royco ) 500 ml Milk 1 teaspoon flour. 10 ml Aromat (a South African Spice) 5 ml salt 5 ml Black pepper 2 teaspoon crushed garlic Little cheese to spread over dish
METHOD Steam spinach with salt, till cooked & empty into a covered dish. Using the same pot add oil & butter. Fry the onions, add garlic, pepper, Aromat (a South African Spice) and thyme/mixed herbs. When slightly brown, add the mushroom and cook on slightly high heat to brown the mushroom ± 6 minutes Once mushrooms are done , add the Spinach and mix well, Leave aside In a separate pot boile the pasta with a abt 5 ml salt and 10 ml oil. Make a paste with a little water and chicken-a-la-king mix + flour. Top up with milk Once the water is almost finished & pasta is ready ( not overcooked) , add the milk mix to the pasta Stir slowly , lower the stove temp to 1. The sauce will thicken , but will also need to be a dropping consistency If too thick , add a little more milk and Stir. Grease a casserole dish, pour half the Pasta into the dish, Add all the Spinach & Mushroom mix Add the remaining Pasta, Top with cheese and sprinkle a bit of mixed herbs over. Microwave for 2 minutes and ....it's ready to eat. Enjoy!