2 servings brown rice spaghetti (4 ounces)
1 tablespoon ghee butter
2 cloves garlic
1 leek, cut into thin slices
2 cups sliced white mushrooms
1 teaspoon extra-virgin olive oil
1 bunch chard, leaves removed from stems and cut up
1/4 cup grated Parmesan cheese
Prepare pasta according to package. While pasta is cooking, heat up ghee butter in a large pan on medium-low heat. Add garlic and leeks, and cook for about 4 minutes. Add in mushrooms, cooking for an additional 3-4 minutes until mushrooms become soft. Transfer mixture into a bowl and set aside. In the same pan, add the olive oil, and let it heat up for a minute or two on medium-low heat. Add chard, and cook for 2-3 minutes until it becomes wilted. Add back in the mushroom mixture along with noodles, and toss with Parmesan cheese.