Linguine Leeks Mushrooms

Linguine with leeks and mushrooms

Category: Main meal | Serves: 2-3

Prep time: 10 minutes | Cooking time: 20 minutes


250g (9oz) leeks (trimmed weight), washed and sliced (approx 3 medium leeks)

140g (5oz) button mushrooms, sliced or halved

1 bay leaf

20g (3/4oz) sunflower spread

20g (3/4oz) plain flour

250ml (9fl oz) semi skimmed milk

1 tablespoon snipped fresh chives (plus extra to garnish)

Freshly ground black pepper, to taste

200g (7oz) fresh linguine

  1. Steam leeks and mushrooms with bay leaf in a colander or steamer over a pan of boiling water for 10-15 minutes or until tender. Remove from heat and discard bay leaf; drain vegetables well and keep warm.
  2. Melt sunflower spread in a non-stick saucepan, add flour and cook gently for 1 minute, stirring. Remove pan from heat; gradually whisk in milk. Return to the heat; bring to the boil, stirring until thickened. Reduce heat; simmer for 2 minutes, stirring. Add steamed vegetables, chives and black pepper and heat.
  3. Meanwhile, cook pasta according to packet instructions until ‘al dente’ or firm to the bite. Drain pasta; return to pan. Add leek and mushroom sauce; toss lightly to mix. Serve, garnished with additional chives.

Nutritional information

Linguine Leeks and Mushrooms