Leek Carbonara with Mushrooms and Sage

|This vegetarian take on the classic pasta dish is every bit as comforting as the original. An ideal start to the week.|leek mushrooms|30g unsalted butter2 leeks trimmed and sliced2 garlic cloves sliced½ x 20g pack sage leaves picked200g mushrooms halved150g dried spaghetti1 large egg50g Italian hard cheese|1. Bring a large pan of salted water to the boil. In another pan heat 15g butter over a low heat until bubbling; add the leeks garlic and a pinch of salt. Cook gently for 15 minutes until soft then increase the heat a little. Shred ½ the sage leaves and add to the pan with the mushrooms. Cook for 2-3 minutes stirring until light golden. 2. Meanwhile cook the spaghetti according to pack instructions then drain reserving a mug of cooking water. Stir the pasta through the leek mixture. Take off the heat; set aside for 2 minutes. 3. While it cools add the remaining 15g butter to the empty pasta pan and return to a medium heat. When the butter starts foaming add the remaining sage leaves and cook for about 1 minute until golden and crisp; set aside. In a medium bowl lightly beat the egg then finely grate the cheese and stir it in. Add 2 tbsp of the pasta water then pour over the spaghetti. Toss thoroughly until all combined in a silky sauce adding more pasta water if needed. Season and serve topped with the crispy sage leaves. |10.00 minutes|2|Waitrose