Light pasta casserole with leeks and mushrooms

Ingredients for 4 servings:

• 300 g pasta (corkscrew pasta or fusilli)
• 2 stalk(s) leeks
• 250 g mushrooms
• some butter
• 200 g cream cheese, light, 0.4% fat
• 1 shot of sherry
• 1 tsp mustard
• salt and pepper
• 150 g cheese (light grated cheese, e.g. Edam light or low-fat gratin cheese)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Cook the pasta in salted water, while slicing or ringing the mushrooms and leek. Sauté the mushrooms in a little butter. Then add the leek rings and fry for about 2 minutes, stirring occasionally and sprinkling with salt and pepper. Stir in the cream cheese with a dash of sherry and the mustard until a creamy sauce forms, then simmer briefly over low heat (depending on how crunchy you want the leek). Season to taste with salt and pepper. Drain the pasta, transfer to a baking dish, and stir in the mushroom and leek mixture thoroughly. Sprinkle with cheese and place in the oven with top heat or grill for 5-10 minutes until the cheese is slightly browned. Tip: Instead of light cream cheese, you can also use various other dairy products such as crème fraîche, sour cream, herb cream cheese, etc. (we often use various leftovers), but then it is sometimes not as low in fat. If you want to save even more fat, you can skip the gratin and just eat the pasta with the mushroom and leek sauce.