Mushroom and Leek Pasta

This Mushroom and Leek Pasta is one of my top dishes for a quick and tasty meal. Mushrooms and leeks work so well together and the creamy sauce is delicious.

UNDER 10 MINS

PASTA

Ingredients

• 300g pasta (linguine or spaghetti)
• 2 tbsp olive oil
• 2 leeks, thinly sliced
• 400g mushrooms, sliced
• 3 garlic cloves, minced
• 3 tbsp cream
• 1/2 cup chicken stock
• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
• grated Parmesan cheese, for serving

Instructions

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente.
2. While the pasta cooks, add the sliced mushrooms and garlic to the pan. Cook, stirring occasionally, then add the sliced leeks and sauté for about 5 minutes, or until they start to soften.
3. Pour in the chicken stock and add the thyme to the pan.
4. Once the stock has reduced, lower the heat and add the cream. Stir to combine and simmer for about 2 minutes, allowing the sauce to thicken slightly. Season with salt and pepper to taste.
5. Add the cooked pasta to the pan with the mushroom and leek sauce. Toss to coat the pasta evenly, adding a little reserved pasta water if needed to loosen the sauce.
6. Serve the pasta garnished with grated Parmesan cheese.