One-Pot Creamy Mushroom & Leek Pasta

with Parmesan Cheese

15 min

Difficulty: 1/3

Italian

If you have your favourite pair of slippers handy, we suggest putting them on because a bowl of creamy pasta is how we’re winding down for the day. Hum in bliss when you taste the mushrooms and leek in the sauce and with only one pot it’s a dinner with no fuss and a whole lot of comfort.

Allergens

May contain traces of allergens

Wheat

Milk

Soy

Gluten

Utensils

Large Pan

Lid

Tags

Vegetarian

Quick

Easy

Winter-warmers

Cuisine-spotlight

Ingredients

Garlic & Herb Seasoning

1 sachet

Leek

1 packet

Penne

1 packet

Garlic

Button mushrooms

1 packet

Cream

1 packet

Grated Parmesan Cheese

1 packet

Chicken-Style Stock Powder

1 sachet

Olive oil

1 drizzle

Boiling water

1.75 cup

Preparation

• Boil the kettle.
• Slice button mushrooms.
• Finely chop garlic.

• Heat a large saucepan over medium-high heat with a drizzle of olive oil.
• Cook sliced leek and mushrooms, stirring occasionally, until just softened,
8-10 minutes.
• Add garlic and garlic & herb seasoning and cook until fragrant, 1 minute.

• Add cream (see ingredients), the boiling water (13/4 cups for 2 people /
31/2 cups for 4 people), chicken-style stock powder and penne.
• Stir to combine and bring to the boil.
• Reduce heat to medium, then cover with a lid. Cook, stirring occasionally,
until the pasta is ‘al dente’, 15-20 minutes.
• Remove from heat, then stir through grated Parmesan cheese. Season
with pepper to taste.

TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.