Leek and porcini pappardelle
By OcadoLifeLeeks love cheese and this simple dish uses pecorino, a salty cheese made with ewe’s milk.Time and servings
Total time
Servings
Prep time
Cooking time
Ingredients
8 total- 30 g of porcini mushrooms, soaked in boiling water for 10 mins
- 2 garlic cloves, finely chopped
- 30 g of fresh sage leaves
- 3 tbsp of extra virgin olive oil
- 3 leeks, cut into thin rounds
- 500 g of pappardelle pasta
- 300 ml of double cream
- 70 g of pecorino
Method
5 stepsStep 1
In a large frying pan, add the oil and gently cook the leeks for 5 mins, 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 mins.
Step 3
While the leeks soften, cook your pasta (fresh will only take 2-3 mins, allow 5 mins longer for dried pappardelle).
Step 4
Drain the soaked porcini mushrooms and chop; add these to the leeks along with the cream and pecorino. 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. Serve with an extra grating of pecorino and black pepper.