Mushroom Leek and Lemon Pasta

Veggies from the Xmas shopping needing a purpose without much work.

A bit of cream cheese, a bit of cream and lots of pasta water with veg stock paste added, helps to flavour the sauce.

The seasoning was kept pretty simple, just some Argentinian seasoning salt, fresh ground pepper and a bit of smoked paprika. The lemon juice made the sauce fresh and a bit sour. That went well with the cream cheese.

A huge piece of leek, cut in 10 cm thin strips needed the longest time to cook in the wok.  Argentinian seasoning salt, usually used to season meat, was added. The leek h

ad to soften and wilt down. After 7 min, I added the garlic and the mushroom slices. Together that needed an other 7 minutes. 

Next cream cheese and cream and a ladle with veg/pasta water. A bit more veg stock paste and the juice of 2/3 of a lemon went in. Just some fresh ground black pepper and smoked paprika.

I transfered the pasta directly from the with veg stock paste seasoned water to the wok to finish cooking. A hand full of grated Gouda and fresh parsley rounded the dish.