Creamy Mushroom and Leek Pasta

Creamy Mushroom and Leek Pasta


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About this recipe: This vegetarian pasta is easy to make and tastes fabulous. Mushrooms and leeks are simmered in a well-seasoned cream sauce, then served on top of penne.


Serves: 4 

  • 3 medium mushrooms, peeled and sliced
  • 1 leek, trimmed, washed and finely sliced
  • 3 cloves garlic, coarsely chopped
  • 2 teaspoons softened butter
  • 500ml cream
  • 560g penne pasta
  • salt and pepper to taste
  • 1 pinch rosemary
  • 1 pinch nutmeg
  • 2 teaspoons cornflour

Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

  1. Bring a large pot of water to the boil. Add a dash of olive oil and salt. Add pasta and cook according to packet's instructions.
  2. Meanwhile make the sauce. Heat a pan with butter. Once melted, add garlic and saute until golden. Stir in leek; cook until wilted.
  3. Gradually add the cream and gently heat. Add rosemary, nutmeg and mushrooms. Stir.
  4. Stir in the cornflour and let the sauce simmer over medium-low heat, 10-15 minutes. Stir occasionally.
  5. Drain pasta and toss with a dash of olive oil. Serve pasta on a plate with sauce on top.

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