Banza Rotini with Leeks and Shiitake Mushrooms

Banza Rotini with Leeks and Shiitake Mushrooms


  • 1 package Banza Rotini, cooked according to package directions
  • 2 tablespoons olive oil
  • 2 leeks, cleaned well, sliced once lengthwise, and then thinly crosswise
  • 1 sprig fresh thyme
  • 7 oz shiitake mushrooms, trimmed, sliced thin
  • 2 teaspoons jerk spice mix (optional)
  • 1 can coconut milk
  • 1 tablespoon fresh parsley, chopped
  • 1/3 cup toasted pecan halves (optional)
  • Sea salt and pepper


In a large cast iron skillet, heat the oil over medium heat. Add the leeks, the thyme, generous pinches of sea salt and pepper, and cook slowly, stirring often, until the leeks are soft and tender, about 8-10 minutes. Then add the mushrooms and cook until they are tender, about 5 minutes more. Add the jerk spices and mix well. Add the coconut milk and heat through. Add the cooked pasta, mix well, and take off the heat. Taste and adjust seasonings, if necessary. Garnish with fresh parsley and toasted pecans.

%d bloggers like this: