Creamy Leek and Mushroom PastaPosted: January 16, 2015
I have a very good friend who is vegetarian. I’m not. But because of this friend, I’m always on the lookout for vegetarian dishes. A lot of them make me think of her. This is one of those dishes. Enjoy!
2 Tbs olive oil (one of my best, best friends Agbeko, gave me this amazing garlic olive oil. I use it for everything now. Check them out at SunshineinaBottle.com)
2 large leeks, white & light green parts only, thinly sliced and rinsed (I thought I had leeks, but I didn’t. To sub I diced a large yellow onion. Yes, it changes the flavor of the dish, was still awesome, though)
1 lb sliced mushrooms, I used cremini and sliced baby bellas (save yourself some time and buy pre-sliced)
3 cloves of garlic, minced (another time saver is to buy it in a huge jar, such as that by Spice Island)
1 cup low sodium chicken broth (for truly vegetarian, use vegetable broth)
1 cup heavy whipping cream
1/2 cup shredded parmesan
1/4 cup chopped fresh parsley
1/2 tsp salt, or to taste
1/8 tsp pepper, or to taste
1/4 tsp crushed red pepper flakes (optional. I opted out)
12 oz Angel hair pasta
Parmesan for serving
Cook pasta according to package directions.
Heat olive oil in large skillet over medium heat. Add leeks (or, as in my case, onions) and garlic, sauté 2 minutes. Add sliced mushrooms and sauté until softened, 6-7 minutes.
Stir in broth and cream. Allow mixture to simmer 5-7 minutes, until thickened. Stir in parmesan and parsley, stirring until cheese is melted. Add salt, pepper, and crushed red pepper flakes. Taste and adjust seasoning.
Drain pasta and return to pot. Slowly add creamy mushroom mixture. Toss to coat. Serve immediately with additional parmesan, fresh ground pepper, and parsley.
Wine Pairing Suggestions:
Serves 8 large / 5-6 small
Prep time 10 mins / total time 30 minute