Creamy Bacon, Mushroom & Leek Gluten Free Spaghetti

Boil a kettle and chop your smoked streaky bacon roughly

Heat a large, dry, wide-based pan (preferably non-stick) over a medium-high heat

Once hot, add the chopped bacon and cook for 4-5 min, stirring occasionally, until golden and crisp

Once crisp, transfer to kitchen paper, reserve the pan

While the bacon is cooking, slice your white cup mushrooms finely

Wash your leek[s] carefully to remove any grit from between the leaves, then top, tail and slice finely

Peel and slice (don't chop!) your garlic

Return the pan to a medium heat and once hot, add the sliced mushrooms and cook for 2-3 min or until beginning to soften

While the mushrooms are cooking, add your gluten free spaghetti to a pot of boiled water with a pinch of salt and bring to the boil over a high heat

Cook the spaghetti for 8-10 min or until cooked with a slight bite

Once done, drain the spaghetti, reserving a cup of the starchy pasta water

Once the mushrooms are beginning to soften, add a knob of butter to the pan with the sliced leek and a pinch of salt

Cook for 5-7 min or until everything has softened

Meanwhile, dissolve your chicken stock mix in 150ml [195ml] [250ml] boiled water

Once the vegetables have softened, add the sliced garlic to the pan and cook for 1 min further

Add the chicken stock with your crème fraîche and a generous grind of black pepper

Cook for 2-3 min further or until thickened – this is your creamy leek & mushroom sauce

Grate your cheddar cheese

Add the drained spaghetti to the creamy leek & mushroom sauce with a small splash of starchy pasta water and stir it all together

Taste for seasoning, adding more salt if needed and cook for 1-2 min further or until the sauce begins to stick to the pasta – this is your creamy leek & mushroom gluten free spaghetti