
During the summer and autumn months we have an abundance of vegetables in season, but even at this time of year, when the rain is hitting the windows and the sun is reluctant to make any sort of an appearance, there is still an impressive number of Irish grown vegetables available. Some of the vegetables which are currently in season include potatoes, swede, parsnip, carrot, beetroot, onion, leek, kale, and cabbage.
Due to mushrooms thriving in darkened conditions, Irish mushrooms are available to us all year round. Mushrooms also offer a certain meatiness to a meal, making them a satisfying addition to any pasta dish or pie. This pasta dish can be prepared and on the table within half an hour. It includes some seasonal vegetables, and a good dash of cream adds a little indulgence to this midweek supper.
Enjoy,
Nessa x


Creamy Mushroom Pasta
Ingredients
Serves 2
- 200g spaghetti
- 1 tbsp olive oil
- ½ leek, cut in half and finely sliced
- ½ tsp chilli flakes
- 300g mushrooms, sliced
- Knob of butter
- Salt and freshly ground black pepper
- 100ml cream
- 50g parmesan, grated, plus extra for serving
- 1tbsp fresh lemon juice
- 75g spinach or young kale leaves, roughly chopped
Method
Cook the spaghetti according to the pack’s instructions.
While the pasta is cooking, add the olive oil to a large frying pan over a medium heat. Add the leeks, stir to combine, and cook for about 5 minutes.
Add the chilli flakes and cook for about 30 seconds before adding the mushrooms and a knob of butter. Season well with black pepper.
Cook for about five minutes, stirring continuously until the leeks and mushrooms appear cooked.
Once the pasta is cooked, reserve a small cup of the cooking water before draining, covering, and leaving to one side.
In a small bowl, combine about 4 tbsp of the reserved pasta water with the cream, grated parmesan, lemon juice and a little sprinkling of salt.
Add the spinach and the cooked pasta to the pan. Pour over the cream mixture and stir well to combine. Check the seasoning, and serve straightaway with a good grating of parmesan, and a few grinds of black pepper.
Take from the heat and serve straight away with a few grinds of black pepper and an extra grating of parmesan. Enjoy!

