A tasty and easy to prepare meal. A variation of a recipe from the Scottish Foodies magazine.
- 30g butter
- 250g mushrooms, sliced
- 2 leeks, sliced
- 2 cloves garlic, crushed
- 250g mascarpone cheese
- 3 tablespoons chives, chopped
- 1/2 teaspoon cayenne pepper (more for further spice)
- salt and pepper
- 500g fusilli pasta
- 60g parmesan, grated
Put the pasta on to cook with some salt. Melt the butter in a large frying pan, add the mushrooms, leeks and garlic and fry for 5 minutes. Add the mascarpone and stir for a minute. Add the chives, cayenne pepper, pepper and salt to taste and remove from the heat. Drain the pasta, then quickly throw it into the sauce before it dries out too much and stir through. Serve with parmesan cheese on top.