Fennel, Leek and Mushroom Pasta
This easy, vegetarian pasta dish with fennel, leek and mushrooms is creamy, comforting and delicious!
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Ingredients
- 500 grams fresh penne or dried equivalent
- 10 grams butter
- 1 onion
- 3 medium leeks
- 1 fennel bulb
- 200 grams button mushrooms
- 200 ml single cream
- 1 teaspoon dried oregano
Instructions
- Cook the pasta in a large pan of boiling water until al dente. Drain.
- 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.
- Stir in the cream and 200ml water. Add the oregano, bring to a simmer then season with salt and pepper.
- Mix the sauce with the pasta and leave to sit for 2 minutes. Enjoy!
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