Mushroom, Leek, Spinach & Cream Pasta
Serves 420 mins prep30 mins cook
A creamy pasta dish made with mushrooms, leeks, spinach, and flavored with garlic, fresh thyme, and veggie stock. The dish is adaptable for various preferences, allowing substitutions like bacon for a non-vegetarian option. Perfect comfort food for any time of day.
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What you need
Instructions
1: Finely dice mushrooms, leeks & garlic. 2: Fry off mushrooms in half the olive oil, half the butter, salt & pepper. Once cooked, set aside. 3: Add remaining butter & oil before adding leeks. Sauté with a large pinch of salt until soft (5 mins). 4: Add finely chopped fresh thyme & garlic, frying until translucent. Re-add mushrooms to pan. 5: Deglaze pan with vinegar & cook it off before adding stock. 6: Bring to the boil before adding parmesan rind & cream. Lower heat & simmer for 15/20 minutes. 7: Get your pasta cooking in salted boiling water. When almost cooked, drain (reserve one cup of pasta water) & transfer into sauce along with spinach. 8: Stir in a handful of grated Parmesan & a good amount of pasta water. Mix well to bind the sauce to the pasta & create a creamy texture. 9: Remove rind, season to taste with salt & pepper. Serve with grated parmesan & a scattering of fresh herbs.View original recipe