Spaghetti with Red Chard, Mushrooms, and Leeks

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.