2 tsp. olive oil
2 medium leeks, thinly sliced
Celery salt
Pepper
8 oz. mushrooms, sliced
2 garlic cloves, crushed
¾ lb. brown rice spaghetti
6 oz. organic soft cream cheese
1 lb pastured ground pork
¾ tsp. basil
Grated Parmesan

Heat the oil in a large saucepan. Stir in the leeks, 2 tbsp. water, celery salt and pepper. Cover and saute for 5 mins. over medium heat until softened. Add the mushrooms and garlic, and cook for 3 mins. more.

Cook the spaghetti until done and drain, reserving a little of the cooking liquid. Sauté the pork with salt, pepper, and basil until done.

Stir the soft cheese into the leek and mushroom mixture, adding enough of the reserved pasta liquid to give a sauce-like consistency. Add the pork, and Parmesan, then toss in the spaghetti.

Protein 21g, Carbohydrate 53g