Recipes

Around The World in 80 Ways

Creamy Leek & Mushroom Pasta
Serves 4

• 60ml/4tbsp olive oil
• 3 leeks, sliced into rounds
• 2 garlic cloves, chopped
• 225g/8oz/3 cups brown cap mushrooms, (or button mushrooms if available) sliced
• 5ml/1tsp dried oregano
• 2.5ml/½tsp chilli flakes
• 375g/13oz/3 cups pasta of choice – noodles or spirali are good
• 75ml/5tbsp vegan cream cheese
• 30ml/2tbsp chopped fresh parsley, to garnish
• salt and freshly ground black pepper

1. Heat water for pasta in a large pan.
2. Add pasta and cook 8-12 minutes, according to packet instructions and how soft you like to eat it.
3. Meanwhile, heat oil in a large heavy-based frying pan and sauté leeks and garlic for 3 minutes until soft.
4. Add mushrooms, oregano and chilli flakes and cook gently for 5 minutes more until mushrooms tender.
5. Drain pasta, reserving 60ml/4tbsp cooking water for mushroom mixture.
6. Stir this water into mixture, then add cream cheese and seasoning.
7. Heat gently for 1-2 minutes, stirring occasionally.
8. To serve, spoon sauce over the pasta and sprinkle with parsley.