Thursday, 30 August 2007

Leek And Mushroom Spaghetti

Serves 4

450g leeks, sliced
1 tbsp oil
450g mushrooms, sliced
400g can chopped tomatoes
salt and pepper
225g cottage cheese, sieved
3 tbsps fromage frais or yoghurt
3 tbsps grated parmesan cheese
225g spaghetti, cooked
handful of basil leaves

Toss the leeks with the oil in a large flameproof casserole. Cover tightly and cook gently for 20-30 minutes, until the leeks are reduced and tender. Stir occasionally. Add the mushrooms, tomatoes and seasoning. Bring to the boil, reduce the heat, cover and cook for 15 minutes.

Mix the cottage cheese, fromage frais or yoghurt, and Parmesan. Divide the spaghetti between the plates. Stir the basil leaves into the sauce and ladle it over the pasta. Top with a little cheese and serve.

Once the mushrooms reduced down, the sauce became quite thin and watery. Felt like it needed to be thicker somehow, maybe slightly shorter cooking times.

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