FETTUCCINE WITH ALFREDO, LEEKS AND MUSHROOMS

INGREDIENTS:

• 250g Fettuccine
• 1 tbsp olive oil
• 150g chestnut mushrooms, sliced
• 1 large leek, finely sliced
• ½ jar Alfredo Roman Recipe
• 2 tbsp chopped fresh parsley, to garnish
• fresh Parmesan, grated, to serve
• Salt

METHOD:

• In a large pan of salted boiling water, cook the pasta according to the packet instructions. Drain well, reserving a few spoonfuls of the cooking water.

• Meanwhile, heat the oil in a large frying pan over a medium-high heat. Add the mushrooms and toss around in the hot pan for a couple of minutes, until they start to brown. Stir in the leek and lower the heat to medium. Cook gently for about 5 minutes, until sweet and soft.

• Add the drained pasta to the mushrooms and leek, and stir together with the Alfredo Pasta Sauce. Serve, scattered with parsley and plenty of Parmesan.