Description
This creamy leek and mushroom pasta is a quick and satisfying vegetarian dish, perfect for a weeknight dinner. The combination of earthy mushrooms, tender leeks, and a rich cream sauce makes for a deliciously comforting meal.
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
- Bring a large pot of salted water to a boil. Cook the wholemeal pasta according to package instructions until al dente. Drain and set aside.
- In a large non-stick frying pan, melt the butter with the olive oil over medium heat.
- Add the sliced leeks and mushrooms to the pan. Cook for about 5 minutes, stirring occasionally, until the leeks are soft and the mushrooms are beginning to brown.
- Add the artichoke hearts, white wine or vegetable stock, and water to the pan. Bring to a simmer and cook for another 5 minutes, allowing the liquid to reduce slightly.
- Stir in the heavy cream and season with salt and pepper to taste. Cook for an additional 2-3 minutes until the sauce is heated through and slightly thickened.
- Toss the cooked pasta with the creamy leek and mushroom sauce until well combined.
- Serve immediately, topped with grated Parmesan cheese.
Notes
Wholemeal pasta adds more fiber and keeps you fuller for longer. You can substitute the white wine with vegetable stock for a non-alcoholic version. This dish is best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove, adding a splash of cream or stock to loosen the sauce if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5
- Sodium: 250
- Fat: 15
- Carbohydrates: 65
- Fiber: 8
- Protein: 15
- Cholesterol: 40