This vegetarian pasta dish from Riverford Organic Farmers is so quick and easy to make, it’s the perfect midweek meal.
The lovely leek and mushroom flavour combo, combined with the parmesan, will soon become a family favourite.
Give it a try and don’t forget to share a picture on Instagram using #eroegolife and tagging @eroegomena.
Servings: 4 people
Cook time: 15 minutes
● 400g pasta
● 3 tbsp olive oil
● 3 cloves of garlic, minced
● 1 tbsp mixed herbs
● 2 leeks, finely sliced
● 200g mushrooms, chopped
● Salt and pepper
● 1 lemon, zested
● 70g parmesan, grated
Follow the packet instructions and cook the pasta.
In the meantime, heat the oil in a pan over medium heat.
Add the garlic, herbs, leeks and mushrooms. Sauté for a few minutes until the veg has softened, then season.
Add the veg to the pasta, then add the lemon zest and parmesan.
Stir everything together, then serve hot
Vegan: To make this dish vegan, just substitute the parmesan for vegan-friendly cheese.
To store: Once the pasta has fully cooled, put it in an airtight container and keep it in the fridge for up to 3 days.