Instructions

1. 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.

   
   

2. 2

   Add the garlic and sage leaves to the leeks, season and cook for a further 5 mins.

   
   

3. 3

   While the leeks soften, cook your pasta (fresh will only take 2-3 mins, allow 5 mins longer for dried pappardelle).

   
   

4. 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.

   
   

5. 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.

   
   

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

Serves 4

Total time required 20 mins

• Preparation time: 5 mins
• Cooking time: 15 mins