Waitrose and Partners
Creamy leek & garlic mushroom pasta

Creamy leek & garlic mushroom pasta

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

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  • Serves2
  • CourseMain meal
  • Prepare5 mins
  • Cook15 mins
  • Total time20 mins

Ingredients

  • 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

Method

  1. 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.

  2. Add the remaining butter to the pan, then cook the mushrooms and garlic over a medium-high heat for 5 minutes until golden.

  3. 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.

  4. Divide between bowls and serve with a good grinding of black pepper and a little more parmesan.

Cook’s tip

Any tube-shaped pasta will work well in this recipe as the creamy sauce will generously fill the hollow middles. 

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,518kJ/ 602kcals

Fat

28g

Saturated Fat

18g

Carbohydrates

64g

Sugars

5.3g

Fibre

6.5g

Protein

19g

Salt

0.4g

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