Leek and tarragon rigatoni

Gluten-free: just use gluten-free pasta.

Ingredients

Instructions

1. Put the pasta on to cook. Once cooked, drain and return to the pan, with a drizzle of olive oil, until needed.
2. Meanwhile, heat the butter and oil in a wok. Fry the leeks until soft and beginning to broken. Add the mushrooms and fry for a further
   2 minutes.
3. Add the tarragon, cream, stock and cook for
   2 minutes. Season to taste.
4. Stir in the pasta and the parmesan.

Nosh: Quick & Easy