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Creamy leek and mushroom pasta recipe
Creamy leek and mushroom pasta recipe
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Prep Time:
5 minutes
Cook Time:
15 minutes
Total Time:
20 minutes
Creamy mushroom pasta with vegetable-packed blue cheese sauce - a family favorite vegetarian dinner.
Ingredients:
  • 250g farfalle pasta
  • 1 bunch asparagus, ends trimmed, cut into 2cm pieces
  • 2 leeks, pale section only, thickly sliced
  • 1 garlic clove, crushed
  • 200g brown cup mushrooms, sliced
  • 185ml thickened cream
  • 100g blue cheese, crumbled
  • 50g walnut
  • 60g pkt Baby Rocket
Instructions:
  • In a large saucepan of boiling water, cook the pasta according to packet directions until al dente. Add the asparagus for the last 1 minute of cooking. Drain well, saving ½ cup (125ml) of the cooking liquid.
  • Heat half of the oil in a large frying pan over medium heat. Cook the leek and garlic, stirring, for 3 minutes until the leek just softens. Transfer to a bowl.
  • Drizzle the rest of the oil into the pan and turn the heat up to medium-high. Sauté the mushrooms for 5 minutes or until they are tender, stirring occasionally. Put the leeks back into the pan along with the cream, half of the blue cheese, and the reserved cooking water. Let it simmer for 1-2 minutes. Mix in the cooked pasta, walnuts, and fresh rocket, and toss everything together.
  • Ladle the flavorful pasta into individual bowls, season to taste, and finish with a generous sprinkle of the remaining blue cheese.

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