Are you looking for a simple yet interesting way to use up your leftover spinach soup? Spinach Parmesan Pasta is your answer. Here is a quick recipe by Chef Kamini Patel to reuse leftover spinach soup into some mouth-watering dish.SUBSCRIBE to our Channel - http://bit.ly/SubscribeToIndiaFoodNetworkFollow Us on Social Media :-Facebook: https://www.fb.com/indiafoodnetworkTwitter: https://twitter.com/IFN❤ Instagram: https://www.instagram.com/indiafoodnetwork/IFN Website: http://indiafoodnetwork.in/Love our recipes? Hit 'LIKE' and show us your support! :)Post your comments below and share our videos with your friends. Spread the love! :)Download our App - http://bit.ly/DownloadIndiaFoodNetworkAppIngredients:-Leftover spinach soup: 1 cup Diced onion: 1Diced garlic: 2 teaspoons Finely chopped tomatoes Sliced mushrooms: ½ cup Olive slices: 2 tablespoons Parmesan cheeseOlive oil: 2 teaspoons Salt to tastePepper: 1 teaspoon Chilli flakes: 1 teaspoon Fresh herbs (oregano, basil) or 1 teaspoon dried oregano + basilPlain greek yoghurt – 90 grams potCooked pasta: 1 cup Method of preparation-In a non-stick pan heat the olive oil with garlic and onions. Cook for at least 5 minutes or until fragrant.-Then add the mushrooms and turn the heat on high.-Once the mushrooms are done, add the tomatoes with salt, chilli flakes and herbs, and lower the heat slightly.-Then add the soup and stir and let cook for at least 15 minutes – the soup will have reduced into a sauce, then stir in the olives.-In the meantime, place a large pot of water to boil on the stove. Once the water comes to a boil, add some salt and a few drops of oil.-Add the pasta to cook as per it’s packet instructions.-Once the pasta has cooked through, drain the pot and add the pasta to the cooking sauce.-Stir and then remove from heat.-Stir in the Greek yoghurt and parmesan cheese and divide into two serving plates.-Drizzle some olive oil on top.
