Rigatoni with Leek, Asparagus, Broad Beans & Dry Porcini Mushrooms

Mummy’s Fast & Easy

Today’s recipe is inspired by Gino D’Acampo’s rigatoni recipe.
I have changed a few things – like instead of peas I used broad beans (I saw them at the market and they looked really good so I decided to use them instead). And also I’ve changed the quantity of some of the ingredients.
But apart from that, I think I pretty much followed his recipe.
It was the first time I made this particular recipe and as it’s always with pasta – it didn’t disappoint me!
It tasted so good, you couldn’t even tell it was vegetarian.
I always had the feeling there was some kind of meat in it, probably because of the porcini mushrooms.

Anyway, here’s what you need for this amazing family favourite!

Mummy’s Fast & Easy


  • 500g/1lb rigatoni
  • 300g/10.5 asparagus, chopped into 3-4cm pieces
  • 100g/3.5 broad beans
  • 2 leeks, thinly sliced
  • 50g/2oz dry porcini mushrooms, soaked in warm water for 15 minutes and drained
  • 1 cup double cream
  • 100g/3.5 butter
  • 1tbsp smoked paprika
  • a bunch of fresh parsley, chopped
  • pecorino cheese, grated
Mummy’s Fast & Easy
  1. In a saucepan, place the asparagus and broad beans, cover with water and bring to the boil. Leave for 2 minutes and remove from the hob. Place in a bowl with cold water so the cooking process stops.
  2. Meanwhile, prepare the pasta – follow the instructions on the back of the pack and make sure it’s al dente – just remove the pasta from the hob 2 minutes before the time it’s stated in the instructions.
  3. Heat the butter in a pan, place the leeks, asparagus, broad beans and porcini mushrooms. Cook for 5 minutes, add the cream and mix well. Season with salt and pepper and smoked paprika. Leave for another 5 minutes.
  4. Stir in the rigatoni and leave on the hob for another 2-3 minutes. Serve immediately.
  5. Sprinkle fresh parsley and grated pecorino cheese!
Tip: If you can’t find dry porcini mushrooms, try using just regular chestnut mushrooms.