Leek and porcini pappardelle
This delicious leek and porcini pappardelle is creamy, cheesy and the ultimate comfort dinner.
Prep: 15 mins
Cook: 15 mins
Total: 30 mins
Serves: 4
Ingredients
- 3 tbsp extra virgin olive oil
- 3 leeks (cut into thin rounds)
- 2 garlic cloves (finely chopped)
- 30g (1.1oz) fresh sage leaves
- 500g (17.6oz) pappardelle pasta
- 30g (1.1oz) porcini mushrooms (soaked in boiling water for 10 minutes)
- 300ml (10.1fl oz) double cream
- 70g (2.5oz) Pecorino cheese
Method
Step 1
In a large frying pan, add the oil and gently cook the leeks for 5 minutes, until they start to soften. Meanwhile, bring a large saucepan of salted water to the boil.
Step 2
Add the garlic and sage leaves to the leeks, season and cook for a further 5 minutes.
Step 3
While the leeks soften, cook the pasta (fresh will only take 2-3 mins, allow 5 minutes longer for dried pappardelle).
Step 4
Drain the soaked porcini mushrooms and chop; add these to the leeks along with the cream and Pecorino cheese. Once the sauce is combined, season to taste.
Step 5
When the pasta is cooked, drain immediately, add to the sauce and stir to coat.
Step 6
Serve with an extra grating of Pecorino and black pepper.
Recipe and image courtesy of OcadoLife, ocado.com