A lighter dish than the original, simple to make and very cheap, perfect for students.
Total time25 mins
Serves 2
200g macaroni2 leeks6 mushrooms (closed cap are cheap)4 tomatoes2 tbsp olive oil2 x mini Le roulé garlic and herb soft cheese
STEP 1Fill a large sauté pan with boiling water. Tip in the macaroni and cook according to the pack instructions. (It may take slightly longer than suggested). Meanwhile, trim, wash and slice the leeks, quarter the mushrooms and roughly chop the tomatoes.STEP 2Drain the pasta and keep warm. Heat the oil in the pan. Add the leeks and mushrooms and fry for 4-6 mins until the leeks are tender. Toss in the tomatoes at the last minute. Season with salt if you want to and black pepper. Stir in the macaroni and let it warm through, then crumble the cheese over.
