Penne Pasta with a Mushroom, Garlic and Leek Sauce
The secret of this is to cook everything of at the same time, start your white sauce of first, leave and soak the mushrooms, cook of the leeks while the water for the pasta is boiling. By this time the sauce is ready to wizz, boil the pasta and then add the mushrooms and leeks to the sauce a few minutes later and all the components are ready to eat.
Preparation time: 30 minutes Quantity: Serves 4 Cooking time: 15 - 20 minutes
Ingredients
White Sauce -
1/2 pint / 300 ml any milk
45g/ 1&1/2 oz butter
45g /1&1/2 oz plain flour
(op) tip tsp mustard
(op) 1 clove garlic
(op) 1/2 diced onion
Touch of ground nutmeg
30g / 1 oz grated cheese
For a thinner sauce add more milk-
10-15g/1/2 packet wild dried mushrooms
30g / 1 oz butter
1/2 washed leek - finely chopped
1 clove crushed garlic
seasoning
350g /12 oz penne pasta
touch oil and salt
Method
All in one white sauce –
- Put all the ingredients in a pan and heat gently, stirring occasionally till thickened, approx. 10 minutes
- Liquidize or pass through a sieve
- Season well and leave aside
- For a thinner sauce add more milk
- Pour boiling water on to the dried mushrooms to re-constitute and leave for a few minutes
- Drain, saving the water / mushroom stock
- Add this to the sauce (beware of any dirt in the bottom of the stock-disregard)
- Squeeze out the mushrooms and add to the pureed white sauce
- Meanwhile melt the butter in a pan and fry of the leeks till soft
- Add the garlic and season
- Add this to the white sauce
- Meanwhile cook of the pasta
- Tips - use a big pan, rapidly boil the water, add salt and a little oil – pour in the pasta- stir after a minute and then leave to boil –8-12 minutes –follow instructions - Drain straight away once cooked
- Bind the sauce in to the pasta
- Serve