Spaghetti with Leeks and Mushrooms

Fry the leeks in a tbsp of oil for 5 mins to soften, then stir in the mushrooms and fry for 10 mins or until tender. Stir in the oregano and garlic, season well, and fry for a minute more.
Meanwhile, add the remaining oil to a clean frying pan and fry the breadcrumbs for 3 mins or until crisp and golden. Season well and set aside on a plate. Cook the spaghetti in boiling salted water until al dente, then drain and stir in the mushrooms and leeks. Add the lemon zest and juice, toss to combine, and serve with a scattering of the breadcrumbs and chopped basil. Fabulous!

15 mins

4 serving

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