Recipe: Pasta with Leeks and Mushrooms

This is a strange little dish- weird mix of herbs and spices and using worchester sauce! But it works, celery salt, worchester sauce and lemon works very well together (c'mon, just look at the bloody mary- possibly the most perfect coctail in the world, minus the tabasco, lol) and all of those ingredients happen to go very well with mushrooms and leeks. In the picture I have here I used tagliatelli, but I think this recipe works better with spaghetti or linguini actually.

Pasta with leeks and mushrooms (serves 2)

150g dried spaghetti, linguini, tagliatelli, or any pasta of your choice.
3 tbsp extra virgin olive oil
1 large leek, or 2 medium leeks, diced
200g sliced mushrooms
¼ tsp smoked paprika
¼ tsp mixed herbs
¼ tsp celery salt
2 tbsp Worchester sauce
Squeeze of lemon
10g freshly grated parmesan
Wedges of lemon for garnish
Salt and pepper to taste

1. Fry the leeks and mushrooms for 10 minutes covered, stirring occasionally.
2. Put the pasta onto the boil and cook according to the packet instructions. Meanwhile, remove the lid from the vegetables, add the spices and Worchester sauce and cook for a further 10 minutes.
3. Add the pasta into the vegetable mix, add a squeeze of fresh lemon juice, and stir until everything is well coated. Serve, with freshly grated parmesan on top, and lemon wedges on the side.