Ingredients
Scale
- 1.1 lb (500g) dried wholemeal pasta of your choice
- 1 tbsp olive oil
- 1 tbsp butter
- 2 large leeks, thoroughly washed and thinly sliced
- 1.1 lb (500g) mushrooms (whichever kind you like)
- 1 cup canned artichoke hearts, roughly chopped (optional)
- 1 1/2 cups vegetable stock or white wine, or a combination
- 1/2 cup water
- a pinch of saffron (optional)
- 1tbsp plain flour
- 1/3 cup cream
- 2 tbsp cream cheese
- 2 good handfuls of baby spinach
- zest of half a lemon
- 2 tbsp shelled pistachios or walnuts, roughly chopped
- a handful of roughly chopped parsley to serve
- shaved Parmesan cheese to serve
Instructions
- Melt the butter with the olive oil in a large non-stick frying-pan over a medium heat.
- Add the leeks and mushrooms, for about 5 minutes, until the leek is softening.
- Add the wine/stock and water, bring to the boil, then lower to a low boil.
- Add the saffron (if you’re using it).
- At this point you should start cooking your pasta, according to the instructions on the packet (keep an eye on it and don’t allow it to over-cook).
- While the pasta is cooking reduce the liquid in the leek and mushrooms down til there’s barely any left, stir the tbsp of flour through the mixture.
- Lower the heat, add the cream and cream cheese, simmer (don’t allow to boil, it’ll split the cream).
- Allow the sauce to thicken, then remove from the heat and stir the spinach and lemon zest through.
- If you haven’t already – drain your pasta (it should definitely be done!)
- Mix the pasta through your sauce.
- Serve immediately, topped with the pistachios, Parmesan and parsley.
- Prep Time: 10 mins
- Cook Time: 20 mins