Creamy Leek and Mushroom Pasta

Ingredients

Serves 1

1 tsp olive oil
160g leek, finely sliced
50g mushrooms, sliced
1 clove garlic, peeled and crushed
30g cream cheese
75g pappardelle or tagliatelle
10g parmesan or hard cheese, finely grated
simple green salad, to serve

Method

Heat the oil a shallow, heavy-based saucepan. Add the leeks and fry gently for 10 minutes until soft and starting to caramelise. Add the mushrooms and garlic, fry for a further 3–4 minutes then stir in the cream cheese.

Meanwhile cook the pasta according to the packet instructions then drain, reserving a little of the cooking water. Tip the pasta into the pan with the leeks then toss to combine, adding a little of the re-served cooking water to loosen.

Pour into a warm serving bowl and top with the cheese. Serve with a simple green salad.