Creamy leek and mushroom pasta
(1)
25 min
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.
5 people made this
Ingredients
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
Method
Prep:5min ›
Cook:20min ›
Ready in:25min
- Bring a large pan of water to the boil and add the pasta to cook.
- In a frying pan, melt the butter with garlic and fry the leeks and mushrooms.
- When they are cooked, chuck in the tomatoes and creme fraiche. Cook in the pan until steaming hot. Add the salt and black pepper.
- Drain the pasta when cooked and mix in with the sauce and serve! Easy peasy!
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Reviews & ratings
Average global rating:
(1)
Reviews in English (1)
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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