Creamy Mushroom and Leek Pasta
If you haven't tried leeks, they have the texture of artichoke when cooked and a hint of sweet onion flavor. They add color, a healthy boost, and fantastic flavor to this pasta.
Foto: Natasha's Kitchen — Natasha of NatashasKitchen.com
Ingredients
- 2 Tbsp olive oil
- 2 large leeks (stems removed, thinly sliced)
- 1/2 lb mushrooms (white or brown will do just fine)
- 3 g arlic cloves (pressed)
- 1/2 cup reduced sodium chicken broth
- 1 1/2 cups heavy whipping cream
- 2 Tbsp chopped Dill (fresh or frozen (use parsley if you don't have access to dill))
- 1/2 tsp salt (or to taste)
- 1/8 tsp pepper (or to taste)
- Parmesan to serve
- 12 oz of your favorite pasta (cooked in salted water according to package instructions, drained & rinsed.)
Steps
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Cut off the root hairs and most of your green stems. Keep the stems for making stock. This part is edible when you cook it for longer periods of time.
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Cut your leeks in half lengthwise and then half each stock again so you have 4 long quarters. Finley slice the leeks and rinse in cold water to get rid of any dirt in the leek (leeks hide dirt very well). Drain well.
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Heat a large pan over medium/high heat. Add 2 Tbsp olive oil and the finely chopped leeks. Saute 2 minutes.
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Cut mushrooms in half if they are small and into quarters if they are larger. Add halved/sliced mushrooms and 3 pressed garlic cloves. Saute uncovered, stirring often for 8 minutes or until mushrooms are soft.
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Stir in 1/2 cup chicken broth and 1 1/2 cups heavy whipping cream.
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Add 2 Tbsp chopped dill, 1/2 tsp salt (or to taste) and 1/8 tsp pepper. Simmer uncovered another 5 minutes for the sauce to thicken up a little.
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Pour over your favorite cooked pasta. This would work over just about any noodles. I served it over angel hair pasta (my favorite). Sprinkle with parmesan if you like :)
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