Fennel, Leek and Mushroom Pasta
A creamy fennel, leek and mushroom pasta that makes an easy vegetarian dinner in just 20 minutes.
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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!
Video
Nutrition Facts
Fennel, Leek and Mushroom Pasta
Amount per Serving
Calories
486
% Daily Value*
Fat
17
g
26
%
Saturated Fat
9
g
56
%
Trans Fat
0.1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
4
g
Cholesterol
122
mg
41
%
Sodium
91
mg
4
%
Potassium
673
mg
19
%
Carbohydrates
71
g
24
%
Fiber
3
g
13
%
Sugar
6
g
7
%
Protein
15
g
30
%
Vitamin A
1466
IU
29
%
Vitamin C
15
mg
18
%
Calcium
110
mg
11
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
Storage and Leftovers
This pasta is very good for lunch the next day, which makes it a handy one for meal prep. Store leftovers in an airtight container in the fridge for up to 2 days. To reheat, microwave until piping hot, or warm gently in a pan with a splash of water or cream if needed to loosen the sauce.