Mushroom and Asparagus Pasta Alfredo with Mushroom and Asparagus

Bring a saucepan of salted water to the boil.

Chop the brie, cover and set aside.

Slice the mushrooms, leek and sage.

Peel and finely chop the garlic.

Grate the parmesan.

Add the pasta to the boiling water and cook until al dente (9 mins).

In a frying pan, heat the olive oil over medium heat.

Add the mushrooms, garlic and leek and cook until softened.

Season with salt and pepper.

Add the asparagus. Reduce the heat.

Melt the butter in a saucepan over medium heat.

Add the flour and whisk through so that it makes a paste the texture of wet sand.

Add the cream and whisk continually to form a smooth sauce.

Add the brie and mix through. Reduce the heat to a very low simmer.

Add the sage to the cheese sauce.

Drain the pasta.

Add the pasta to the mushroom and leek mixture.

Add the sauce to the pasta mixture, and stir through until the pasta is thoroughly coated.

Season to taste.

Distribute the pasta among serving plates.

Garnish with parmesan and serve.