Vegetarian

Creamy Leek and Mushroom Pasta

Name: Creamy Leek and Mushroom Pasta
Total time: 20 min
Yield: 1
Ingredients: 1 tsp olive oil; 160g leek, finely sliced; 50g mushrooms, sliced; 1 clove garlic, peeled and crushed; 30g low-fat cream cheese; 75g dried pappardelle or tagliatelle; 10g parmesan or hard cheese, finely grated; green salad, to serve

20 mins

Ingredients

serving

1 serving

1 tsp olive oil
160g leek, finely sliced
50g mushrooms, sliced
1 clove garlic, peeled and crushed
30g low-fat cream cheese
75g dried pappardelle or tagliatelle
10g parmesan or hard cheese, finely grated
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. Add the pasta to the pan with the leeks then toss to combine, adding a little of the reserved cooking water to loosen the mix.

Pour into a warm serving bowl, top with the cheese then serve with a simple salad.