Creamy Leek and Mushroom Pasta


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


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.

  • Quick and easy
  • Family friendly

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