Boil Fusilli Pasta as suggested on box.
Cut leek into four pieces and wash thoroughly.
Slice and chop into smaller pieces.
In a large skillet add olive oil, leek and simmer for 5 minutes.
Toss pepper into skillet.
Slice mushrooms, toss into skillet.
Defrost peas before cooking.
Add peas and stir.
Pour vegetable stock and cooking cream, stir.
Add in 2 tablespoons of Cream Cheese…
Add pasta into skillet and cook until sauce has thickened. Once it’s ready add into a bowl and top with parmesan cheese and scallions.