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A recipe for creamy leek and mushroom pasta

Sometimes you want comfort food, that you can eat on the sofa with just a fork. This pasta dish by Mary Goodsell is really easy to throw together, and it’s a seasonal sensation as UK grown leeks are readily available at the moment

Serves 4

3 garlic cloves, crushed
1 tbsp fresh or dried oregano or tarragon
3 tbsp olive oil
2 leeks, finely slices
200g (7oz) chestnut mushrooms, washed and sliced
400g (14oz) pasta of your choice (fettucine is excellent for this)
Zest of 1 lemon
1 tsp dijon or wholegrain mustard
70g (2½oz) parmesan or pecorino, grated
30g (1oz) fresh flat-leaf parsley, chopped (optional)
Salt and pepper to taste
2 tbsp cream (optional)

creamy leek and mushroom pasta

1.    Place a large saucepan of salted water on to boil for the pasta.
2.    Heat the olive oil in a large frying pan over a medium heat, then add the crushed garlic, herbs, leeks and mushrooms. 
3.    Let these fry gently in the pan for a few minutes until softened, and season to taste.
4.    Cook the pasta, drain and return it to the warm pan (off the heat).
5.    Combine the pasta with the cooked leeks and mushrooms in one pan and keep on a low heat, being careful that the pasta doesn’t start to stick.
6.    Add the grated lemon zest, mustard, cheese and parsley if using, stirring them into the pasta.
7.    Finish your dish by adding the cream, then serve with a flourish of freshly ground black pepper.

creamy leek and mushroom pasta

Place your pasta dish into a baking tray with lots of grated cheddar on top and grill for 5-10 minutes to make this into a quick pasta bake.

See Mary's new column on seasonal eating here.