Wagon Wheel Mushroom & Leek Pasta
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Wagon Wheel Mushroom & Leek Pasta
Recipe by Louis Tikaram
Serves: 4
Prep Time: 10 mins
Cook Time: 20 mins
Ingredients
3 tbsp extra virgin olive oil
500g button mushrooms, sliced
2 tbsp unsalted butter
2 medium leeks, thinly sliced
4 garlic cloves, crushed
2 ½ tsp Coles sea salt
1 pack San Remo Wagon Wheel Pasta
3 cups water
1 ⅓ cups chicken broth
⅔ cup dry white wine (optional)
½ cup thickened cream
½ cup grated Pecorino or Parmigiano Reggiano cheese
2 tbsp chopped fresh dill
2 tbsp chopped fresh flat-leaf parsley
Zest of 1 lemon
Coles black pepper
Method
Heat the olive oil in a large saucepan over medium-high heat. Add the mushrooms and cook until all the liquid has evaporated, about 8 minutes.
Add the butter, stirring until melted, then add the leeks, garlic, and 1 teaspoon of salt. Cook until the leeks are tender, about 4 to 5 minutes.
Stir in the San Remo Wagon Wheel Pasta, water, chicken broth, wine (if using), and the remaining 1 ½ teaspoons of salt. Increase the heat to high and bring to a boil. Reduce the heat to medium and simmer, stirring occasionally, until the pasta is almost cooked.
Stir in the thickened cream and continue to simmer until the sauce evenly coats the pasta and the pasta is al dente.
Remove from heat. Stir in the cheese, dill, parsley, lemon zest, and cracked pepper. Spoon into serving bowls and top with extra cheese, if desired.
