Directions

1. Boil the kettle
2. Add a drizzle of olive oil to a wide-based pan and add the leeks with some salt and pepper – sauté for 5-7 mins on each side until they begin to brown (if they look like they might start burning, add a little pasta water)
3. In a large saucepan, add the boiling water, salt generously and bring to a rolling boil and add the pasta once this is achieved (whilst step 4 is underway) and cook to al dente as per pack instructions (e.g. if fully-cooked is 10 mins, cook for 8)
4. At the same time, heat a second wide-based pan over a medium heat and add the mushrooms – cook for c.7 mins until the excess water is released and dissolved off (make use of the entire surface area of the pan to prevent the mushrooms piling up), at which point season with salt and pepper
5. Add the mushrooms in with the leek and toss together – add the pasta with a splash of pasta water once it’s done and turn the heat off
6. Add the mascarpone and most of the Parmigiano Reggiano (reserve some to use as a garnish) and stir together, adjusting with an extra bit of pasta water if needed to achieve a creamy texture
7. Stir in the lemon juice and most of the parsley
8. Serve topped with the reserved parsley and Parmigiano Reggiano