Creamy leek & garlic mushroom pasta

Name: Creamy leek & garlic mushroom pasta
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Ingredients: 175 g penne, or another tube-shaped pasta; 1 tbsp butter; 250 g leeks, sliced; 250 g pack chestnut mushrooms, sliced; 2 clove/s cloves garlic, crushed; 75 g Essential Mascarpone (or use full fat soft cheese); Small handful chives, snipped; 2 tbsp No.1 Parmigiano Reggiano, finely grated, plus extra to serve

The secret to irresistibly creamy pasta? Mascarpone. Leeks and mushrooms add an autumnal air of sophistication, but with just eight ingredients and 20 minutes on the clock, this is meat‑free indulgence with a proper weeknight‑win vibe. For more satisfying veggie dishes, explore our vegetarian pasta recipes and vegetarian dinner ideas.

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Serves2
CourseMain meal
Prepare5 mins
Cook15 mins
Total time20 mins

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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

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.
Add the remaining butter to the pan, then cook the mushrooms and garlic over a medium-high heat for 5 minutes until golden.
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.
Divide between bowls and serve with a good grinding of black pepper and a little more parmesan.