Name: Mushroom, leek and pea pasta recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Serves: 4
Cuisine: Italian
Ingredients: 8 baby leeks, sliced; 400g chestnut mushrooms, sliced; 142ml pot double cream; Half a bunch chives, finely chopped; Small bunch parsley, finely chopped

By GoodtoKnow

published 20 September 2019

in Recipes

Triple tested: The kids will love this easy veggie supper of creamy mushroom, leek and pea pasta. Brought to you by Essentials magazine.

Ingredients

8 baby leeks, sliced
400g chestnut mushrooms, sliced
142ml pot double cream
Half a bunch chives, finely chopped
Small bunch parsley, finely chopped

Check you've got

2tbsp olive oil
1 medium onion, finely chopped
3 cloves garlic, finely chopped
200ml white wine
Good grating fresh nutmeg
250g frozen petits pois
50g Parmesan cheese or vegetarian alternative, grated
300g dried pappardelle pasta

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Method

Heat the olive oil in a large deep frying pan. Add the onion, leeks and garlic, cover and cook for 5 mins until softened.
Remove the lid, turn up the heat, add the mushrooms and cook for 5 mins until golden. Pour in the white wine, add the nutmeg and simmer for 5 mins. Add the petits pois and cream, bring to a simmer for about 3 mins, then stir through the herbs and Parmesan or alternative.
Meanwhile, cook the pasta according to the pack instructions, drain and return to the pan. Pour in the sauce, toss together, season and serve.

Top Tip for making Mushroom, leek and pea pasta

Top tip: If there's any left over, stir through extra cheese sauce, sprinkle with breadcrumbs and grated cheese and bake for 20 mins.

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