Vegetarian mains
Mushroom and leek pasta
This pasta recipe has many variations. You could cook the leeks long and low, until caramelised, for a greater depth of flavour. For vegans, leave out the Parmesan and crème fraîche – it'll still be rich and delicious. If you don't have fettuccine, any other type of pasta will do – or scoop the sauce over a pile of grains instead.
Ingredients
- 3 tbsp olive oil
- 3 garlic cloves, crushed
- 1 tbsp fresh oregano leaves, or ½ tsp dried oregano or mixed herbs
- 2 leeks, cleaned and finely sliced
- 200g mushrooms, cleaned
- 400g fettuccine (or any other pasta)
- zest of 1 lemon
- 70g Parmesan, grated
- 30g fresh flat-leaf parsley, roughly chopped(optional)
- 2 tbsp créme fraîche(optional)
- salt and pepper
Method
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Step 1
Bring a large saucepan of water to the boil for the pasta. Heat the olive oil in a large frying pan over a medium heat and then add the garlic, oregano, leeks and mushrooms.
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Step 2
Sauté for a few minutes until the leeks and mushrooms have softened, then season.
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Step 3
Cook the pasta according to the packet instructions, drain and return it to the warm pan.
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Step 4
Add the grated lemon zest, Parmesan and parsley if using, stirring them into the pasta.
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Step 5
Finish with crème fraîche, if using. Season then serve with extra grated Parmesan.
