CREAMY MUSHROOM AND LEEK PASTA
Deliciously creamy this leek and mushroom pasta dish is perfect comfort food. With buttery leeks, meaty shiitake mushrooms and a creamy white wine and thyme sauce, this is proper tasty!
Provided by Michelle Alston
Categories Main
Time 1h
Number Of Ingredients 16
Steps:
- Heat 1 tbsp of olive oil and melt 1 tbsp of butter in a large sautè pan.Add the sliced leeks with a pinch of salt and cook gently over a low to medium heat for about 20 minutes stirring regularly. The leeks should be very soft.
- Add 2 or 3 cloves of minced garlic, a pinch of salt, cracked black pepper, 1 tbsp of thyme leaves and 3 cups of sliced mushrooms to the pan and cook for about 3 minutes.Turn up the heat and pour in the wine, the wine should sizzle when it hits the pan. Turn the heat down and let the leeks and mushrooms soak up the wine.
- Bring a large pan of salted water to the boil and cook the pasta according to the packet instructions. Reserve 1 cup of the pasta water.
- Add 1 heaped tbsp of plain/all-purpose flour, 1 heaped tsp of Dijon mustard and 1 heaped tbsp of creme fraiche to the leeks and mushrooms and stir well. Stir in the grated cheese and stir until melted.
- Now slowly start to add about 1 cup of water from the pasta to the leek and mushrooms.Add about 1/4 of the water and keep stirring until it is a thick sauce. Continue this until you have added all the water and you have a creamy, silky sauce. Check the seasoning now, add more salt or pepper if needed.
- Add the cooked pasta to the sauce and toss until all the pasta is covered in sauce.
- Serve immediately with shavings of pecorino cheese, some chopped parsley and cracked black pepper.
Nutrition Facts : Calories 390 kcal, Carbohydrate 52.3 g, Protein 12.3 g, Fat 13.9 g, SaturatedFat 5.7 g, Cholesterol 22 mg, Sodium 621 mg, Fiber 2.2 g, Sugar 3.9 g, ServingSize 1 serving
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.
Provided by Natasha of NatashasKitchen.com
Categories Easy
Time 25m
Number Of Ingredients 11
Steps:
- 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.
- 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.
- Heat a large pan over medium/high heat. Add 2 Tbsp olive oil and the finely chopped leeks. Saute 2 minutes.
- 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.
- Stir in 1/2 cup chicken broth and 1 1/2 cups heavy whipping cream.
- 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.
- 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 :)
CREAMY ONE-POT MUSHROOM AND LEEK PASTA
This deeply satisfying pasta, brimming with rich umami, is made in just one pot, an approach that bolsters its flavors. Once the leek and mushrooms are caramelized and sticking to the pot, they're deglazed to lift all the extra depth from the bottom of the pan. (Use any liquid for deglazing, whether water, wine, stock, vinegar or tomato juice.) This recipe leaves the choice of mushrooms up to you: Cremini and shiitake are a good combination, but you could even use rehydrated porcinis. If you are craving greens to cut through the richness, stir a few handfuls of baby spinach into the pasta just before you turn off the heat.
Provided by Hetty McKinnon
Categories dinner, one pot, pastas, vegetables, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat a wide, deep 12-inch skillet or Dutch oven over medium-high. When hot, add the olive oil and leeks, reduce heat to medium and cook, stirring constantly, until softened and lightly golden, 5 minutes.
- Stir in the garlic and mushrooms. Cook, undisturbed, for 2 minutes, then stir and cook, undisturbed, until the mushrooms start to caramelize and stick to the bottom of the pan, another 2 to 3 minutes. (This allows the water from the mushrooms to evaporate, encouraging caramelization.) Add the juice of one lemon half to deglaze the pan and stir to combine.
- Add the pasta and stock; stir well. Cover with lid and cook on medium heat. Begin tasting pasta 10 minutes after you add it. (All pasta shapes and brands will have different cooking times. You want the pasta to be just tender.)
- Once the pasta is cooked, turn off the heat and add the butter and parsley. Squeeze in the juice from the remaining lemon half and stir until butter is melted and dispersed. Season with salt and pepper.
- To serve, top with ricotta, red-pepper flakes (to taste) and more chopped parsley.
CREAMY LEEK AND MUSHROOM PASTA
Linguine bathed in a creamy Parmesan sauce with sauteed mushrooms and leeks is a satisfying 30 minute meal.
Provided by Courtney Rowland
Categories Pasta
Time 30m
Number Of Ingredients 12
Steps:
- Prepare the pasta. Bring a large pot of salted pasta water to a boil, then add your pasta and cook to al dente, according to package directions. Drain and toss with olive oil to prevent sticking.
- Saute the vegetables. Heat the oil in a large skillet over medium high heat. Add the sliced leeks and saute for 2 minutes. Add the sliced mushrooms and saute until softened and browned, another 5-6 minutes. To assist with browning, only stir the mushrooms once every few minutes. Stir in the minced garlic. Season with salt and pepper.
- Make the cream sauce. Stir in the broth and cream and allow the mixture to simmer for 5-7 minutes, or until thickened slightly. Stir in the Parmesan cheese and parsley and mix until cheese is melted. Add red pepper flakes, salt, and pepper to taste.
- Serve. Toss the pasta with the sauce and stir to coat. Serve immediately with additional Parmesan and parsley, if desired.
Nutrition Facts : Calories 475 calories, Carbohydrate 44 grams carbohydrates, Cholesterol 62 milligrams cholesterol, Fat 27 grams fat, Fiber 5 grams fiber, Protein 15 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1, Sodium 325 milligrams sodium, Sugar 7 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
CREAMY HAM, LEEK & MUSHROOM SPAGHETTI
Creamy pasta needn't be off the menu when you're watching your weight - this one's low-fat
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 9
Steps:
- Heat the oil in a large saucepan. Stir in the leeks, 2 tbsp water and some seasoning, cover, then cook for 5 mins over a medium heat until softened. Add the mushrooms and garlic, then cook for 3 mins more. Meanwhile, cook the spaghetti according to pack instructions, then drain, reserving a little of the cooking liquid.
- Stir the soft cheese into the leek and mushroom mixture, adding enough of the reserved pasta liquid to give a sauce-like consistency. Add the ham, basil leaves and Parmesan, then toss in the spaghetti.
Nutrition Facts : Calories 384 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 6 grams sugar, Fiber 8 grams fiber, Protein 21 grams protein, Sodium 1.38 milligram of sodium
More about "creamy leek mushroom pasta recipes"
CREAMY ONE POT LEEK & MUSHROOM PASTA - ADRE'S …
From adreskitchen.com
Estimated Reading Time 1 min
ONE POT, CREAMY LEEK AND MUSHROOM PASTA - URBAN FARMIE
From urbanfarmie.com
CREAMY ONE POT MUSHROOM AND LEEK PASTA - BOURSIN CHEESE …
From tablefortwoblog.com
SPEEDY LEEK AND MUSHROOM PASTA | COLES
From coles.com.au
CREAMY LEEK AND MUSHROOM PASTA RECIPES - TUTDEMY.COM
From tutdemy.com
CREAMY VEGAN MUSHROOM AND LEEK TAGLIATELLE (GF)
From thepeskyvegan.com
CREAMY LEEK, MUSHROOM AND SPINACH PASTA — CLAIRE TURNBULL
From claireturnbull.co.nz
CREAMY MUSHROOM AND LEEK PASTA - LIFE & LEMONS
From life-and-lemons.com
CREAMY LEEK & MUSHROOM PASTA - WHATSFORDINNERMOM.CA
From whatsfordinnermom.ca
40 BEST MUSHROOM RECIPES! | FEASTING AT HOME
From feastingathome.com
CREAMY VEGAN LEEK AND MUSHROOM PASTA - HEARTFUL TABLE
From heartfultable.com
PASTA - CREAMY MUSHROOM AND LEEK PASTA RECIPES
From tfrecipes.net
CREAMY LEEK AND MUSHROOM PASTA (GF&DF) - EIGHTY MPH MOM
From eightymphmom.com
CREAMY MUSHROOM AND LEEK PASTA RECIPE - EASY RECIPES
From recipegoulash.cc
RECIPE: CREAMY MAFALDA PASTA WITH ASPARAGUS, MUSHROOMS,
From blueapron.com
CREAMY LEEK AND MUSHROOM PASTA - THE BODY COACH
From thebodycoach.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love