Creamy leek and mushroom pasta

Creamy leek and mushroom pasta


2 people made this

About this recipe: A creamy satisfying pasta dish that's so quick to make! I've also done this same recipe with salmon shavings which is just a lovely but if you do this, leave out the salt. The salmon makes it salty enough.

Dicko73 Durham, England, UK

Serves: 2 

  • 2 servings pasta
  • small knob of butter
  • 2 garlic cloves (garlic puree works just as well)
  • 2 leeks, sliced thin
  • 1 handful mushrooms, roughly chopped
  • 4 large tomatoes, diced
  • 1 small tub creme fraiche
  • 1 pinch salt
  • 1 pinch black pepper

Prep:5min  ›  Cook:20min  ›  Ready in:25min 

  1. Bring a large pan of water to the boil and add the pasta to cook.
  2. In a frying pan, melt the butter with garlic and fry the leeks and mushrooms.
  3. When they are cooked, chuck in the tomatoes and creme fraiche. Cook in the pan until steaming hot. Add the salt and black pepper.
  4. Drain the pasta when cooked and mix in with the sauce and serve! Easy peasy!

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Reviews (1)


Something doesn't work here! 4 large tomatoes is way, way more than two servings, and I suspect it was all the liquid in them that made the sauce so runny, even after I doubled the creme fraiche. The flavor is fine, but I'd avoid this one unless you want to slurp your pasta with a soup spoon. - 14 Jan 2015

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