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
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 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 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
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