Fettuccine with Alfredo, leeks and mushrooms

30 minutes / 2 people
tagliatelle-leeks

Ingredients

  • 250g Fettuccine
  • 1 tbsp olive oil
  • 150g chestnut mushrooms, sliced
  • 1 large leek, finely sliced
  • ½ jar Alfredo Roman Recipe
  • 2 tbsp chopped fresh parsley, to garnish
  • fresh Parmesan, grated, to serve
  • Salt

In a large pan of salted boiling water, cook the pasta according to the packet instructions. Drain well, reserving a few spoonfuls of the cooking water.

Meanwhile, heat the oil in a large frying pan over a medium-high heat. Add the mushrooms and toss around in the hot pan for a couple of minutes, until they start to brown. Stir in the leek and lower the heat to medium. Cook gently for about 5 minutes, until sweet and soft.

Add the drained pasta to the mushrooms and leek, and stir together with the Alfredo Pasta Sauce. Serve, scattered with parsley and plenty of Parmesan.