Cheesy Leek And Marmite Pulled Shiitake Mushroom Wholewheat Pasta

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Boil a full kettle

Add your pasta to a pot of boiled water and bring to the boil over a high heat

Cook the pasta for 7-9 min (10–12 min for wholewheat) or until cooked with a slight bite

Once done, drain the pasta

Meanwhile, bash your pulled shittake mushrooms with a rolling pin to break them up

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of vegetable oil over a high heat

Once hot, add the bashed pulled shittake mushrooms and cook for 2-3 min or until browned, breaking them up with a wooden spoon as you go

While the pulled shittake mushrooms are browning, reboil half a kettle

Chop your leek[s] in half lengthways, wash thoroughly to remove any grit then top, tail and slice finely

Peel and slice your brown onion[s]

Grate your cheddar cheese finely

Dissolve your vegetable stock mix in 100ml [130ml] [170ml] boiled water

Once the pulled shittake mushrooms have browned add the sliced leek and sliced onion to the pan and cook for 1-2 min or until beginning to soften

Add your roasted garlic paste and the veg stock, then cover and cook for a further 2 min or until most of the stock has reduced

Lower the heat to medium-high and add 20g [40g] [60g] of flour to the pan and give it a good mix up

Once everything is well coated gradually add 300ml [450ml] [600ml] of milk, stir it all together and cook for 1-2 min or until it starts to thicken

Once the sauce is beginning to thicken add your Marmite, soft cheese, half of the grated cheese (save some for garnish!), a pinch of salt and pepper and mix until fully combined

Add the pasta to the sauce and give everything a good mix up - this is your cheesy leek and Marmite pulled shiitake mushroom pasta