LEEK AND MUSHROOM PASTA
This Leek and Mushroom Pasta is a jazzed up aglio e olio with sautéed leeks and mushrooms. It can be easily made in under 20 minutes with only 8 basic ingredients making it great weeknight dish you can throw together at a moments notice! | Gluten Free + Dairy Free + Vegan
Provided by Sarah Nevins - A Saucy Kitchen
Categories Mains
Time 20m
Number Of Ingredients 8
Steps:
- Prepare pasta according to package instructions. Once cooked, reserve 1/4 cup of the pasta water. Drain the rest and set both pasta water and pasta aside.
- Add the olive oil to a large skillet and warm over a medium heat. Add the leeks, mushrooms and a pinch of salt. Cook 5-7 minutes to soften.
- Add the garlic and cook another 3-4 minutes. Stir often to keep the garlic from burning. Turn off the heat until you're ready to add the pasta.
- Add the pasta to the mushroom-leek mixture along with 1 teaspoon salt, 1 teaspoon red chili flakes, chopped parsley, chili flakes (if using) and reserved pasta water. Mix well making sure to evenly coat the pasta with sauce.
- Taste with additional salt, chili and parsley as needed and enjoy.
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
PASTA WITH LEEKS AND MUSHROOMS
adapted from todays NY Times, this is a quick meatless sauce.you can add extra vegetables like zucchini, asparagus, etc. serve this with freshly grated cheese and pepper.
Provided by chia2160
Categories Spaghetti
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Trim root end of leeks, then cut off hard green leaves, leaving a bit of green where they meet the white part. Split leeks down the middle, then chop them, not too finely. Wash very well, and spin or shake dry. Set a large pot of water to boil, and salt it.
- Put half the butter or oil in a large skillet, and turn heat to medium-high. A minute later add garlic and chilies, and cook, stirring occasionally, until garlic browns; remove chilies (and garlic if you prefer). Add leeks, and cook, stirring occasionally, until they wilt, about 10 minutes. Add pepper or tomato, and mushrooms, lower heat; continue to cook, stirring once in a while, until leeks begin to brown.
- Cook pasta until tender but not mushy. When it's done, drain it, reserving about ½ cup cooking liquid. Toss pasta and leeks together with remaining butter or oil, a few sprinklings of black pepper and all but a little of the parsley, adding a bit of cooking liquid if mixture seems dry. Taste and adjust seasoning, garnish with remaining parsley, and serve.
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- Heat oil in a large saucepan over medium-high. Add mushrooms, and cook, stirring often, until all liquid has evaporated, about 12 minutes. Add butter, stirring until melted. Add leeks, garlic, and 1 teaspoon of the salt, and cook, stirring often, until leeks are tender, 4 to 5 minutes.
- Stir in pasta, 3 cups water, stock, wine, and remaining 1 1/2 teaspoons salt. Increase heat to high, and bring to a boil. Reduce heat to medium, and simmer, stirring occasionally, until about 3 minutes short of al dente, (check cook time on package). Stir in cream, and simmer until sauce evenly coats pasta, about 3 minutes. Remove from heat. Stir in cheese, herbs, lemon zest and juice, and pepper. Divide pasta evenly among shallow bowls, and serve topped with cheese.
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