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  • Leek and porcini pappardelle
Leek and porcini pappardelle

Leek and porcini pappardelle

Brought to you by: OcadoLife
    4 serving
5.0 2 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

Leeks love cheese and this simple dish uses pecorino, a salty cheese made with ewe’s milk.

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Ingredients

  • 3 tbsp Extra virgin olive oil
  • 3 Leeks, cut into thin rounds
  • 2 Garlic cloves, finely chopped
  • 30g Fresh sage leaves
  • 500g Pappardelle pasta
  • 30g porcini mushrooms, soaked in boiling water for 10 mins
  • 300ml Double cream
  • 70g Pecorino

Method

Step 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.

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