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Ingredients

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
3/4 cup (185ml) light thickened cream
100g blue cheese, crumbled
1/2 cup (50g) walnuts, toasted, coarsely chopped
60g pkt Coles Australian Baby Rocket

Method

Step 1 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.
Step 2 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.
Step 3 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.
Step 4 Divide the pasta mixture among serving bowls. Season. Sprinkle with remaining blue cheese.

Creamy leek and mushroom pasta

How to make Creamy leek and mushroom pasta

Ingredients

Method