Sweet leek and mushroom wholewheat spaghetti recipe

1. Tear the bread into rough chunks and whizz in a food processor to fine crumbs.
2. Pick half the rosemary leaves into a large non-stick frying pan on a medium heat with 1 tbsp of olive oil. When it starts to sizzle, add the breadcrumbs and fry for 5 mins, or until golden and crisp, stirring regularly. Tip into a small bowl.
3. Trim, wash and halve the leeks, then finely slice. Peel and finely slice the garlic.
4. Place the pan back on a medium heat with 1 tbsp of olive oil. Add the leeks and garlic, pick in the remaining rosemary leaves and season with a little sea salt and black pepper. Add a good splash of water, mix well, then cover and leave to tick away for 30 mins, or until soft and sweet, stirring occasionally and adding a splash more water, if needed.
5. Cook the pasta in a large pan of boiling salted water according to the packet instructions.
6. Meanwhile, grate the Parmesan and finely zest the lemon. Finely slice the mushrooms and stir into the leek mixture. For a creamier texture, blitz half the mixture.
7. Once cooked, use tongs to drag the pasta straight into the frying pan, letting some starchy cooking water go with it. Toss together, then turn the heat off, add a good squeeze of lemon juice, toss in most of the Parmesan, then check the seasoning and loosen with an extra splash of cooking water, if needed.
8. Sprinkle over the crispy breadcrumbs, lemon zest and remaining Parmesan, then finish with a drizzle of extra virgin olive oil, if you like.

Jamie's tip: "Mushroom pastas are often loaded with cream, but this one uses Parmesan and starchy pasta cooking water to create a similarly indulgent, saucy vibe with less fat."

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