Mushroom, leek and pea pasta Recipe

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  • Vegetarian

serves:

4

Skill:

easy

Cost:

cheap

5-a-day:

2

Prep:

10 min

Cooking:

20 min

Nutrition per portion

RDA
Calories 664 kCal 33%
Fat 31g 44%
  -  Saturates 16g 80%

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

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.

More Recipe Ideas

Top Tip

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