Leek & mushroom pasta

  • 10min prep
  • 15min cook
  • 4 Servings


  • 250g farfalle pasta

  • 1 bunch asparagus, ends trimmed, cut into 2cm pieces

  • 1 tbs olive oil

  • 2 leeks, pale section only, thickly sliced

  • 1 garlic clove, crushed

  • 200g brown cup mushrooms, sliced

  • ¾ cup (185ml) light thickened cream

  • 100g blue cheese, crumbled

  • ½ cup (50g) walnuts, toasted, coarsely chopped

  • 60g baby rocket


  • Cook the pasta in a large saucepan of boiling water following packet directions or until al dente, adding the asparagus for the last 1 min of cooking. Drain well, reserving ½ cup (125ml) of the cooking liquid.

  • Meanwhile, heat half the oil in a large frying pan over medium heat. Add the leek and garlic and cook, stirring, for 3 mins or until leek just softens. Transfer to a bowl.

  • Add the remaining oil to the pan. Increase heat to medium-high. Add the mushroom and cook, stirring, for 5 mins or until tender. Return leek to the pan. Add the cream, half the blue cheese and the reserved cooking water. Cook for 1-2 mins or until mixture comes to a simmer. Add the pasta, walnut and rocket. Toss to combine.

  • Divide the pasta mixture among serving bowls. Season. Sprinkle with remaining blue cheese.