Want faster pasta Twenty minutes is all you need to get this vegetarian dish on the table.
- Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain and return to the pan.
- Meanwhile, heat the oil and butter in a large frying pan over high heat until the butter melts. Add the leek, garlic and half the parsley and cook, stirring, for 1 minute. Add the combined mushroom and cook, stirring, for 5 minutes or until mushroom softens. Add wine and cook for 1 minute or until almost all of the liquid has evaporated. Add the cream and season with salt and pepper. Cook for 2 minutes or until the sauce thickens.
- Add the mushroom mixture, remaining parsley and half the parmesan to the pasta and toss until well combined.
- Divide the pasta mixture among serving bowls. Top with the remaining parmesan. Serve with lemon wedges.
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