Creamy leek and mushroom pasta

This tasty pasta dish is loaded with leek and mushroom. Top it with blue cheese for an extra flavour boost.





  • 250g farfalle pasta
  • 1 bunch asparagus, ends trimmed, cut into 2cm pieces
  • 1 tbs olive oil
  • 2 leeks, pale section only, thickly sliced
  • 1 garlic clove, crushed
  • 200g brown cup mushrooms, sliced
  • 3/4 cup (185ml) light thickened cream
  • 100g blue cheese, crumbled
  • 1/2 cup (50g) walnuts, toasted, coarsely chopped
  • 60g pkt Coles Australian Baby Rocket



Cook the pasta in a large saucepan of boiling water following packet directions or until al dente, adding the asparagus for the last 1 min of cooking. Drain well, reserving 1/2 cup (125ml) of the cooking liquid.


Meanwhile, heat half the oil in a large frying pan over medium heat. Add the leek and garlic and cook, stirring, for 3 mins or until leek just softens. Transfer to a bowl.


Add the remaining oil to the pan. Increase heat to medium-high. Add the mushroom and cook, stirring, for 5 mins or until tender. Return leek to the pan. Add the cream, half the blue cheese and the reserved cooking liquid. Cook for 1-2 mins or until mixture comes to a simmer. Add the pasta, walnut and rocket. Toss to combine.


Divide the pasta mixture among serving bowls. Season. Sprinkle with the remaining blue cheese to serve.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.