Leek, Mushroom and Garlic Penne

Charmaine Lu -
  • 175g penne
  • 1 tbsp butter
  • 250g sliced leeks
  • 250g sliced brown mushrooms
  • 2 crushed garlic cloves
  • 75g mascarpone
  • Bunch of chopped chives
  • 2 tbsp grated parmesan cheese
  • Boil the penne in salted boiling water until al dente. Meanwhile, fry the leeks in half the butter for 5 mins to soften, then tip the leeks into a bowl and set aside. Add the remaining butter to the pan and cook the mushrooms and garlic for 5 mins.
  • Drain the pasta and save a splash of the cooking water. Stir the leeks, mascarpone, parmesan and chives into the garlicky mushrooms, then stir through the pasta and loosen with some of the cooking water until creamy. Serve in bowls with a good grind of black pepper and some more parmesan, if you fancy.
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20 mins
2 serving