Creamy mushroom pasta

1. 1

   Cook the pasta in a large saucepan of boiling salted water for 10 minutes, or according to the packet instructions. Drain the pasta, reserving some of the cooking water.

2. 2

   Meanwhile, heat a splash of olive oil in a large frying pan over a medium heat and fry the leeks gently for 5 minutes, until soft. Spoon into a bowl and set aside.

3. 3

   Add a little more oil to the pan, increase the heat, then add the spinach and cook for a minute or 2, until wilted. Tip the spinach out onto a plate lined with kitchen paper, cover with more kitchen paper and squeeze out the excess moisture.

4. 4

   Heat some more oil in the frying pan, add the mushrooms and fry over a high heat until softened and caramelised. Add the garlic, fry for a couple of minutes, then return the leeks and spinach to the pan.

5. 5

   Put the silken tofu and soy sauce in a tall jug and add 3 tablespoons of the reserved pasta water. Use a stick blender to blend to a smooth sauce, then pour into the pan with the mushroom mixture.

6. 6

   Add the cooked pasta to the pan and toss everything together. Season to taste with salt and pepper, then serve.

1 serving ≈ 375 g

Nutrition values are estimates. - means data is unavailable.