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Mushroom & Leek Pasta
A Lambert Produce Recipe

Mushroom & Leek Pasta Recipe

This dish may be simple but the flavour is complex and delicious!





  • 250g fusilli pasta
  • 1 bunch asparagus, ends trimmed and cut into 2cm pieces
  • 1 tbsp olive oil
  • 2 leeks, paler section only, roughly chopped
  • 1 garlic clove, crushed
  • 200g brown cup mushrooms, sliced
  • ¾ cup light thickened cream
  • 100g blue cheese, crumbled
  • ½ cup walnuts, toasted and coarsely chopped
  • 60g baby rocket


1. Cook the pasta in a large saucepan of salted boiling water according to the packet directions. Add the asparagus for the last 1 minute of cooking. Drain well, reserving ½ cup of the pasta water.

2. While the pasta is cooking, heat half the olive oil in a large frying pan over medium heat. Add the leek and garlic and cook, stirring, until the leek just softens. Transfer to a bowl and set aside.

3. Add the remaining olive oil to the pan and increase the heat to medium-high. Add the mushrooms and cook until tender. Return the leek and garlic to the pan. Add the cream, half the blue cheese, and the reserved pasta water. Cook until the mixture comes to a simmer. Add the pasta, walnuts, and rocket, tossing to combine.

4. Divide the pasta among serving bowls. Season with salt and pepper to taste. Top with the remaining blue cheese. Enjoy!