Garlic Mushroom & Leek Pasta

1. Heat half of the butter in a large frying pan, cook the leeks for 4-5 minutes until softened.
2. Meanwhile, cook the Mevalia LP Penne in a medium pan of boiling water for 6-7 minutes.
3. Transfer the leeks into a bowl before adding the remaining butter to the frying pan. Stir-fry the mushrooms and garlic for 5 minutes until golden.
4. Drain the pasta and return to the pan. Over a low heat, stir in the softened leeks, garlic mushrooms, cheese and fresh herbs, mix well until heated through. Season to taste. 

Recipe tips; this recipe is suitable for freezing, allow to cool and freeze in an airtight container. To reheat, fully defrost, mix with 20 ml water and heat in a saucepan until piping hot. You could add exchange vegetables, peas or broccoli would work really well.