A simple dish of pasta with a creamy mushroom sauce and fresh garlic bruschetta. Add the mushrooms and garlic fry for a further 34 minutes then stir in the cream cheese.
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Add the leeks and fry gently for 10 minutes until soft and starting to caramelise.
Mushroom leek pasta. 3 Add the mushrooms and garlic. Add a dash of olive oil and salt. Add the chopped leeks and cook until soft.
Add the mushrooms add the garlic. Gently fry lardons for 2 minutes. Heat the oil in a large frying pan.
Add dissolved stock cube and water and simmer for 5 minutes. Leeks are a fantastic ingredient - cheap and easy to work with and they give. Cook the leeks heat the oil and melt the butter in a pan.
Bring a large pot of water to the boil. Tip in the leeks and cook for a couple more minutes. Remove with a slotted spoon drain on kitchen paper and set aside.
Add the mushrooms to the pan and cook for 2 minutes. Heat the oil a shallow heavy-based saucepan. Fry for a few minutes until golden brown then add the leeks mushrooms and a little salt and pepper.
Add the leeks and stir to coat in oil. Stir in the vinegar cream and mustard along with 3 tbsp of the pastas cooking water. Meanwhile cook the pasta according to the packet instructions then drain reserving a little of the cooking water.
Add pasta and cook according to packets instructions. Cook the pasta according to the packet instructions. Add leek and mushrooms and fry gently for 5 minutes.
Cover and cook over a low heat for 5 minutes stirring occasionally. Meanwhile make the sauce. Meanwhile heat the olive oil in a large frying pan and add the pancetta.
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