Leeks are one of my favourite vegetables. I love their fresh, slightly fragrant flavour. At this time of the year, in the UK as we approach Spring, they will start to go out of season soon. So, along with my Anglesey Eggs last night, I wanted to produde a few recipes which would celebrate this wonderful, underrated vegetable which somehow manages to cheer up the winter months.
Shortly, as Spring arrives, we’ll start getting lots of new exciting vegetables. But in the meantime, why not make the most of what we have.
This is a moreish, creamy pasta dish which I’m sure you’ll love. It’s completely vegetarian, ready in 20 minutes and warming on a cold, biting day (it’s supposed to warm up by Saturday apparently, but for now the Winter seems to be clinging on…).
This will serve 5-6.
Best made in a nice big casserole dish like this one.
Fennel, Leek and Mushroom Penne
500g fresh penne (or dried equivalent)
3 medium leeks
1 fennel bulb
200g button mushrooms
200ml half fat creme fraiche
1 tsp dried oregano
1. Cook the pasta in a large pan of boiling water until al dente. Drain.
2. Meanwhile, slice the onion, leeks and fennel. Add to a large saute pan with the butter and cook for 10 minutes until softened. Halve the mushrooms and add these – cook for a further 5 minutes.
3. Stir in the creme fraiche and 200ml water. Add the oregano, bring to a simmer then season with salt and pepper.
4. Mix the sauce with the pasta and leave to sit for 2 minutes. Enjoy!