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Leek alfredo pasta

Serves 2

This recipe was shared on the Growers' Sheet for 19th January 2018 ans has been slightly adapted from that.

It was liberally adapted from natashaskitchen.com

vegetarian

Ingredients

1 tbsp. olive oil
2-3 large leeks, washed, trimmed and chopped
250g mushrooms, chopped
3 garlic cloves, chopped
50-100ml stock
120ml single cream
2 tbsp. chopped dill or parsley
salt & pepper
150g pasta

Directions

  1. Heat a large pan over a medium heat. Add the oil, and when it's warm add the leeks.
  2. After 2 minutes, add the mushrooms and garlic and stir well.
  3. After 8 minutes, add the stock, cream and herbs and stir well.
  4. Cook for 5 minutes, until the sauce has thickened a little. Season to taste (you can be liberal with the black pepper!).
  5. Meanwhile, cook your pasta according to the packet instructions.
  6. Serve the sauce over the pasta, and eat immediately.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)
Leek alfredo pasta in bowls


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