- 200g macaroni
- 2 leeks
Like garlic and onion, leeks are a member of the allium family, but have their own distinct…
- 6 mushrooms (closed cap are cheap)
The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…
- 4 tomatoes
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 x mini Le roulé garlic and herb soft cheese
Fill a large sauté pan with boiling water. Tip in the macaroni and cook according to the pack instructions. (It may take slightly longer than suggested). Meanwhile, trim, wash and slice the leeks, quarter the mushrooms and roughly chop the tomatoes.
Drain the pasta and keep warm. Heat the oil in the pan. Add the leeks and mushrooms and fry for 4-6 mins until the leeks are tender. Toss in the tomatoes at the last minute. Season with salt if you want to and black pepper. Stir in the macaroni and let it warm through, then crumble the cheese over.
Making it with bacon
Fry two rashers of bacon, chopped, along with the leeks and mushrooms for non-veggies