Garlic Mushroom & Leek Pasta
- RECIPE MAKES: 2 servings
- PREP TIME: 5 minutes
- COOK TIME: 15 minutes
Heat half of the butter in a large frying pan, cook the leeks for 4-5 minutes until softened. Meanwhile, cook the Mevalia Penne in a medium pan of boiling water for 6-7 minutes.
Transfer the leeks into a bowl before adding the remaining butter to the frying pan. Stir-fry the mushrooms and garlic for 5 minutes until golden.
Drain the pasta and return to the pan. Over a low heat, stir in the softened leeks, garlic mushrooms, cheese and fresh herbs, mix well until heated through. Season to taste.
Recipe tips: this recipe is suitable for freezing, allow to cool and freeze in an airtight container. To reheat, fully defrost, mix with 20 ml water and heat in a saucepan until piping hot. You could add or exchange vegetables, peas or broccoli would work really well.
- 15g Butter
- 250g Leeks, sliced
- 140g Mevalia Penne
- 125g Chestnut mushrooms, sliced
- 2 Cloves garlic, crushed
- 100g Violife creamy cheese
- 1 tbsp Chopped fresh parsley or chives
- A bit of freshly ground black pepper
