Creamy Leftover Roast Pork Pasta

Leftovers from your Sunday roast? I've been making this 30-minute Leftover Pork Pasta for years! With soft leeks, mushrooms, white wine and double cream it is simple yet luxurious, and the perfect Monday night dinner.

📝 Ingredients

• 200 g short pasta shapes
• large knob unsalted butter
• 1 leek
• 5-6 chestnut mushrooms (approx. 130g)
• 2 handfuls chopped roast pork (approx. 120g)
• 80 ml white wine
• 4 tbsp double cream
• sea salt and freshly crushed black pepper, to taste
• fresh chives, to serve

👨‍🍳 Instructions

1. 1Cook the pasta in a big pan of boiling, salted water as per the packet instructions. I usually start checking for doneness around the 12 minute mark. Drain, setting aside a mug-full of the pasta cooking water.
2. 2Meanwhile, melt the butter over a medium heat in a large frying pan or shallow casserole, and trim and slice the leek into 1cm half moons. Soften the leek, along with a generous pinch of salt for 4-5 minutes until it is soft, and just starting to colour.
3. 3Peel and chop the mushrooms, adding them to the leeks. Continue to cook until they have softened.
4. 4Stir in the chopped pork, then add the wine. Allow it to bubble away, stirring until the boozy smell has dissipated.
5. 5Turn the heat down to low, and stir in the cream along with a generous amount of seasoning.
6. 6Once the pasta is ready, add it to the pan along with a generous splash of pasta cooking water. Turn the heat up to medium and stir, adding more cooking water if needed, until the creamy sauce has become glossy and coated the pasta.
7. 7Taste a piece of pasta to see if you want to add a little more salt or pepper, and then serve immediately in warm bowls.