Creamy Leek & Mushroom Pasta
Comforting, creamy and oh-so tasty, this is a great pasta dish to have in your repertoire. Simple, speedy and a real crowd pleaser.
Substitutes:
- No chestnut mushrooms? Use any mushrooms of your choice instead.
- No orzo? Use any small pasta of choice.
- No chives? Use fresh parsley instead.
- No parmesan? Try pecorino or cheddar.
- Vegan? Use vegan butter or olive oil instead of butter, and vegan parmesan instead of parmesan.
Prep time: 5 minutes
Cook time: 20 minutes
Total time: 25 minutes
Servings: 2
Ingredients:
250 g chestnut mushrooms
250 g leeks
30 g unsalted butter
2 garlic cloves
125 g orzo
1 tbsp chives (fresh)
50 g parmesan (grated)
½ lemon (juiced)
Recipe:
Cook the orzo in salted boiling water for 10 minutes until al dente, or according to packet instructions. Drain and set aside.
Meanwhile, prepare the veg. Cut the leeks in half lengthwise and thinly slice them into half moons. Chop the mushrooms in half then thinly slice them, too. Mince the garlic and roughly chop the chives.
Melt the butter in a frying pan over a medium heat and add the leeks. Cook for 5 minutes, until tender.
Turn the heat up to medium-high. Add the mushrooms and garlic. Season with a generous pinch of salt and pepper. Cook for 15 minutes, stirring occasionally, until everything has softened.
Add the drained orzo to the pan, along with the lemon juice, parmesan and chopped chives. Mix well and season to taste. Divide between two bowls and enjoy!
How to store
Store in an airtight container in the fridge for up to 3 days, or in the freezer for up to 2 months.
