Creamy Mushroom and Leek Pasta

    1 hour

    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.

    2 people made this

    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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