- ½ leek, diced
- ¼ cup extra virgin olive oil
- 2 sticks celery, diced
- 1 turnip, diced
- 4 cloves garlic, chopped
- 2 tsp dried Italian herbs
- 250g button mushrooms, sliced
- ¼ cup vermouth
- 300ml cream
- ½ cup grated Parmesan
- 400g spaghetti
- sea salt flakes and freshly-milled black pepper
- ¼ bunch parsley, finely chopped
1 Sauté the leek in olive oil over a low heat for 5 minutes, until translucent. Add the celery, turnips, garlic and dried Italian herbs then cook for 4 minutes, until aromatic. Add the mushrooms and sauté for another 3 minutes, until the mushrooms are just softened, but do not overcook.
2 Pour in the vermouth, mix to deglaze, then add the cream and Parmesan. Simmer gently until just thickened.
3 Meanwhile, cook the pasta according to manufacturer’s instructions until al dente, then drain well and mix into the sauce. Season with salt and pepper and garnish with parsley, then serve.