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Creamy mushroom pasta

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Creamy mushroom pasta

By Khanya Mzongwana

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 30 minutes

Ingredients

400 g pappardelle (or any other pasta)
4 T extra virgin olive oil
100 g portabellini mushrooms, sliced
2 large leeks (1 thinly sliced into rounds and 1 finely sliced julienne)
sea salt and freshly ground black pepper, to taste
fresh thyme a few sprigs
3 garlic cloves, thinly sliced
½ cup Sauvignon Blanc
1 cup cream
4 free-range eggs, poached
½ cup vegetable oil, for frying

Method

1. Cook the pasta until al dente. Heat a pan and add the olive oil, then fry the mushrooms and the leeks sliced into rounds until caramelised. Season with salt and pepper.

2. Add the thyme and garlic and fry for a further 4–5 minutes. Deglaze the pan with the wine and simmer for a further 5 minutes. Add the cream and check the seasoning. Toss in the cooked pasta.

3. Heat the vegetable oil and fry the julienned leeks until crispy but not brown. Drain on kitchen paper and serve on top of the pasta with a poached egg.

Cook's note: “This is your new favourite swanky, midweek pasta. The egg is optional, so are the leeks.”

Find more pasta recipes here.

Photograph: Toby Murphy

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Ingredients

Method