The @riverford veg box arrived today. Cue a dither about what to have. We both fancied stew but there wasn't really enough time to make that, so I came up with this instead after spying a lush, dark green bag of wild garlic sitting on the top of the box.
For 2 portions you need:
200g pasta
2/3 tub mascapone
1 clove garlic, crushed
2 small leeks, finely sliced
1 cup mushrooms, thickly sliced
2 tbsp olive oil
2 tbsp grated parmesan
1 tbsp finely chopped flat leaf parsley
2 tbsp toasted pine nuts
salt and pepper
1/2 tsp paprika
Begin by sauteeing the leeks in the oil. After a few mins add the garlic and mushrooms. Cook for a further few mins and then add everything else aside from the pine nuts and parsley. Cook out to wilt the wild garlic and melt the mascapone.
Meanwhile cook the pasta. Once al dente drain, not worrying too much about all the water being drained away. Mix in with the sauce. Serve in bowls topped with cheese, parsley and pine nuts. Sit back and marvel at how amazing you are to cook a dinner like this, in under 20 mins on a work night. Quaff more wine and become even less modest.
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