CREAMY MUSHROOM PASTA WITH EGGS AND LEEKS

“This is your new favourite swanky, midweek pasta. The egg is optional, so are the leeks.”

Serves 4

EASY

GREAT VALUE Preparation: 20 minutes Cooking: 30 minutes

pappardelle (or any other pasta) 400 g extra virgin olive oil 4T portabellini mushrooms 100 g, sliced large leeks 2 (1 thinly sliced into rounds and 1 finely sliced julienne) sea salt and freshly ground black pepper, to taste fresh thyme a few sprigs garlic 3 cloves, thinly sliced

Sauvignon Blanc ½ cup cream 1 cup free-range eggs 4, poached vegetable oil ½ cup, for frying

1 Cook the pasta until al dente. Heat a pan and add the olive oil, then fry the mushrooms and the leeks sliced into rounds until caramelised. Season with salt and pepper. 2 Add the thyme and garlic and fry for a further 4–5 minutes. Deglaze the pan with the wine and simmer for a further 5 minutes. Add the cream and check the seasoning. Toss in the cooked pasta. 3 Heat the vegetable oil and fry the julienned leeks until crispy but not brown. Drain on kitchen paper and serve on top of the pasta with a poached egg.

WINE: Woolworths David Nieuwoudt Sauvignon Blanc