Linguine with leeks and mushrooms

Serves: 2-3
Prep: 10 minutes
Cook: 20 minutes


  • 250g (9oz) leeks (trimmed weight), washed and sliced (approx 3 medium leeks)
  • 140g (5oz) button mushrooms, sliced or halved
  • 1 bay leaf
  • 20g (3/4oz) sunflower spread
  • 20g (3/4oz) plain flour
  • 250ml (9fl oz) semi skimmed milk
  • 1 tablespoon snipped fresh chives (plus extra to garnish)
  • Freshly ground black pepper, to taste
  • 200g (7oz) fresh linguine


  1. Steam leeks and mushrooms with bay leaf in a colander or steamer over a pan of boiling water for 10-15 minutes or until tender. Remove from heat and discard bay leaf; drain vegetables well and keep warm.
  2. Melt sunflower spread in a non-stick saucepan, add flour and cook gently for 1 minute, stirring. Remove pan from heat; gradually whisk in milk. Return to the heat; bring to the boil, stirring until thickened. Reduce heat; simmer for 2 minutes, stirring. Add steamed vegetables, chives and black pepper and heat.
  3. Meanwhile, cook pasta according to packet instructions until ‘al dente’ or firm to the bite. Drain pasta; return to pan. Add leek and mushroom sauce; toss lightly to mix. Serve, garnished with additional chives.


Recipe reproduced with the kind permission of the British Heart Foundation. Find more heart healthy recipes at

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