I’m a sucker for a creamy mushroomy pasta dish, as I am sure is evident on this blog so this jumped out immediately as something I wanted to make. I wondered if the leeks would make Mr M wince but as they were finely sliced, he barely noticed. He didn’t even complain about the lack of meat.
It was gorgeous, the sauce really took on the flavour of the chestnut mushrooms and the mascarpone made it wonderfully creamy. We served this with some garlic bread and it made the ideal quick after-work dinner. I realise my photo makes it look a bit putrid but I was too hungry to try and make it look any better, and the lighting was not good so you’ll just have to use the powers of your imagination.
Recipe serves 4 and is adapted from a Gino D’Acampo recipe.
Fusilli Al Funghi E Porri
Serve immediately, and sprinkle with the Parmesan cheese.