Creamy leek & garlic mushroom pasta

Name: Creamy leek & garlic mushroom pasta
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Ingredients: 175 g penne, or another tube-shaped pasta; 1 tbsp butter; 250 g leeks, sliced; 250 g pack chestnut mushrooms, sliced; 2 clove/s cloves garlic, crushed; 75 g Essential Mascarpone (or use full fat soft cheese); Small handful chives, snipped; 2 tbsp No.1 Parmigiano Reggiano, finely grated, plus extra to serve

A meat free option that’s packed with autumnal flavours and ready in just 20 minutes.

4.5 out of 5 stars(3) Rate this recipe

Serves2
CourseMain meal
Prepare5 mins
Cook15 mins
Total time20 mins

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175g penne, or another tube-shaped pasta
1 tbsp butter
250g leeks, sliced
250g pack chestnut mushrooms, sliced
2 clove/s cloves garlic, crushed
75g Essential Mascarpone (or use full fat soft cheese)
Small handful chives, snipped
2 tbsp No.1 Parmigiano Reggiano, finely grated, plus extra to serve

Boil the pasta according to pack instructions. Meanwhile, melt half the butter in a large frying pan and cook the leeks for 5 minutes until softened. Tip the leeks into a large bowl.
Add the remaining butter to the pan, then cook the mushrooms and garlic over a medium-high heat for 5 minutes until golden.
Drain the pasta, reserving a little of the cooking water. Stir the softened leeks, mascarpone, chives and parmesan into the garlic mushrooms, then add the pasta and a little of the cooking water if needed, to make a creamy sauce.
Divide between bowls and serve with a good grinding of black pepper and a little more parmesan.