Pan-Seared Mushroom Ragu with coconut lime

Method

1. Start by prepping your dried pasta, olive oil, garlic so the cooking goes quickly.
2. Set a wide pan over medium heat and sweat the leeks in a little butter until translucent.
3. Turn the heat up, add the mushroom ragu, and cook until deeply browned and aromatic.
4. Stir in the black pepper along with a good pinch of salt, scraping up anything stuck to the bottom of the pan.
5. Pour in the chicken stock, bring to a gentle simmer, and cook until thickened and glossy.
6. Off the heat, brighten it up with a handful of herbs and a final crack of pepper.
7. Plate it up while hot and pass extra at the table.