One-pan Mushroom and Leek Pasta


This is one of the most satisfying pasta dishes and I make it often. It tastes indulgent but is supremely fuss-free. Just roast everything in one tin, then stir in the cooked pasta and scatter some parsley over the top, which makes it look like it took more effort than it really did.

  • 1 punnet mushrooms (about 200g), sliced
  • ½ leek, trimmed and sliced
  • 1 medium courgette, sliced
  • olive oil, for drizzling
  • 1 clove garlic, crushed
  • 80g feta
  • ½ tsp fresh or dried thyme leaves
  • 200g pasta (use gluten-free, if necessary)
  • large handful of parsley, roughly chopped, to serve

Preheat the oven to 180°C fan/200ºC/gas 6.

Place the mushrooms, leek and courgette in medium roasting dish (about 20 x 30cm). Drizzle with olive oil and add the garlic. Season with salt and pepper and mix to combine. Roast for 30–40 minutes, stirring occasionally, adding the thyme halfway through the cooking time, until all the vegetables are soft and starting to brown.

Remove the dish from the oven and place the feta (no need to chop or break it up) amongst the vegetables. Bake for a further 10 minutes.

Meanwhile, cook the pasta according to the packet instructions. Drain and reserve some of the cooking water.

Stir the cooked pasta into the veggies and feta. Mix well, adding a splash of pasta water, if necessary, and serve.

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The Organised Cook

This recipe is taken from Amelia’s latest book The Organised Cook which joins the dots between us really wanting to eat well and the messy, everyday reality of putting that into practice.

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