Hey!!! Last week I was ill and housebound, the first day was a nightmare, thought I was dying a slow, agonizing death. The following day was a lot more bearable and I could taste things again.
For lunch I decided to make pasta; Claud is carb conscious so we hardly have pasta for supper. Inspired by Gordon Ramsay I threw together this easy mushroom and leek pasta. I added bacon… of course. The below quantities made enough for about 3 – 4 servings.
- Spaghetti or any pasta you have in the cupboard
- Approx. 3 leeks
- Half a punnet of mixed mushrooms
- 1 packet bacon
- Approx. 2 cloves garlic
- 3/4 cup Chicken Stock
- ½ cup cream
- Salt and pepper
Cook the pasta according to the packet instructions. (Always add pasta to boiling water)
I fried my bacon separately and set aside.
Add some oil to a pan and turn on the heat.
Chop up mushrooms and fry for about 2 – 3 minutes.
Cut leeks lengthwise and rinse, leeks often have sand in between its layers and therefore require a thorough rinse. Once done chop the leeks and add to the mushrooms along with the garlic.
Fry for about 2 – 3 minutes.
Add chicken stock and reduce the mixture by half.
Next add the cream, lower the heat and simmer for 4 – 5 minutes.
Turn off the mixture, strain the pasta and add the bacon and pasta into the sauce to absorb all the flavors.
Season with salt and pepper and SERVE!
PS: For a veggie option, don’t add bacon and use vegetable stock instead