Leek and Garlic Mushroom Pasta

21/11/2019

A speed midweek family meal, on the table in 20 minutes. Leeks lend a distinct herbal freshness to this recipe, balancing the meaty, earthy mushrooms in a dish that's made for colder evenings.

Serves: 4

Prepare: 5 minutes

Cook: 15 minutes

Ingredients:

  • knob of butter or 2 tbsp olive oil
  • 500g leeks, sliced
  • 300g macaroni or penne rigate pasta
  • 250g chestnut mushrooms
  • 2 cloves garlic, crushed
  • 150g mascarpone
  • 2 tbsp finely snipped chives (optional)
  • 2 tbsp parmigiano reggiano, finely grated

1. Heat half the butter in a large frying pan and cook the leeks for 5 minutes until softened.

2. Meanwhile, cook the pasta in a large pan of boiling water according to pack instructions.

3. Tip the leeks into a large bowl. Add the remaining butter to the pan and cook the mushrooms and garlic for 5 minutes until golden.

4. Drain the pasta and return to the pan. Stir in the softened leeks, garlic mushrooms, mascarpone, chives and cheese. Toss together well, then divide between bowls and serve with a good grinding of black pepper.

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