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Fusilli with chestnut mushrooms, leeks and mascarpone cheese

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We love pasta, and have recently been trying out lots of new recipes 🙂 You may have guessed from the picture that we didn’t use fusilli here, but instead went for some elk-shaped pasta that I found in Ikea (we love novelty pasta too, haha!). This is a simple but delicious dish that is perfect for a week night – if you’re making it veggie then make sure you use a veggie substitute for the Parmesan.

 

This recipe comes from Gino D’Acampo’s ‘Gino’s Pasta‘ and serves 4.

 

Ingredients

 

45g salted butter
250g chestnut mushrooms, sliced
2 leeks, washed and sliced 0.5cm thick
2 garlic cloves, peeled and finely chopped
250g mascarpone cheese
3 tablespoons freshly chopped chives
4 pinches cayenne pepper (we used sweet smoked paprika instead)
500g fusilli
60 freshly grated Parmesan cheese (or veggie alternative)

 

Method

 

1. Melt the butter in a large frying pan over a medium heat. Add the mushrooms, leeks and garlic and fry for 5 minutes, stirring occasionally with a wooden spoon.

 

2. Spoon in the mascarpone and continue to cook for a further minute, stirring continuously. Stir in the chives and cayenne pepper, season with salt and remove from the heat.

 

3. Cook the pasta in a large saucepan of boiling salted water until al dente. Drain and tip back into the same pan.

 

4. Pour in the mushroom sauce and stir everything together for 30 seconds to allow the flavours to combine.

 

5. Divide between four serving plates, sprinkle over the Parmesan cheese and serve immediately.

 

We actually cooked the pasta whilst cooking the veg because Tom likes his food really hot, so you could do it that way too if you prefer. Enjoy! 🙂

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