LEEK, MUSHROOM AND GORGONZOLA RIGATONI

PREP TIME 10 minutes COOK TIME 25 minutes SERVES 2

INGREDIENTS

125g leeks, sliced into 1cm rounds 2 tbsp olive oil salt and pepper 160g rigatoni pasta 20g dried porcini mushrooms 2 garlic cloves, finely sliced 3 tbsp crème fraîche 2 sprigs of fresh thyme, leaves removed 100g Gorgonzola Dolce, crumbled 2 tbsp parsley, chopped extra virgin olive oil, to serve

METHOD

1 Preheat the oven to 200°C/180°C fan/gas mark 6. Add the leeks to a baking tray with 1 tbsp olive oil and season. Toss to combine then roast for 15 minutes. Cook the pasta according to the instructions and, once cooked, reserve a mugful of the pasta water.

2 For the sauce, add the dried porcini mushrooms to a heatproof bowl, pour over 200ml of boiling water and leave to soak for 10 minutes. Meanwhile, place a frying pan on a medium heat and add 1 tbsp of olive oil. Fry the garlic for 5 minutes until lightly golden, then lift the soaked mushrooms out the boiling water and add to the pan. Fry for a further 3 minutes.

3 Add the cooked pasta to the pan followed by the crème fraîche, thyme leaves, 3 tbsp of pasta water and half the mushroom liquid. Stir continuously over a medium heat until the pasta is coated in the sauce.

4 Add the roasted leeks, Gorgonzola and chopped parsley, along with another splash of pasta water and mushroom liquid. Season well and make sure the pasta is hot and the Gorgonzola has melted, then serve with a drizzle of oil on top.

Recipe and image by Matilda Bourne for British Leeks, britishleeks.co.uk