Recipe: Appetizing Leeks and mushrooms pasta sauce

Leeks and mushrooms pasta sauce. This creamy, savory pasta dish comes together in just one pot—no need to boil the pasta separately. A combination of savory sautéed mushrooms and gently sweet leeks combine with cream, lemon juice,. Heat a large pan over medium/high heat.

Make Pasta and Sauce Heat olive oil in a Dutch oven or large pot on medium flame. Add shallots when the oil is hot and sauté for a minute, until fragrant. Add all the sauce ingredients into a blender and blend until smooth. You can cook Leeks and mushrooms pasta sauce using 8 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Leeks and mushrooms pasta sauce

1. Prepare 200 g of pasta - spaghetti/ linguine or tagliatelle.
2. You need 1 of small handful rock salt.
3. You need 2 of leeks.
4. It's 150 g of exotic mushrooms (or chestnut mushrooms).
5. You need 200 ml of cream.
6. You need 1/2 glass of dry white wine.
7. Prepare of butter.
8. You need of Parmesan shaving for serving.

Add the sauce to the leek and mushrooms and stir till well combined. Add in the cooked pasta and stir well to combine the pasta and sauce together well. 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.

Leeks and mushrooms pasta sauce step by step

1. Start by boiling a big pot of water for the pasta with the rock salt. When it boils add the pasta and cook as per the instructions.
2. Whilst the water boils in a pan add the butter and when melted add the mushrooms and cook for 5 minutes or so until they shrink in size and start to brown. Remove from the pan and set aside..
3. In the same pan add some butter and cook the thinly chopped leeks for about 10 minutes. Use the wine to cool down the pan and stop the leeks from burning. When they are cooked add the mushrooms and the stir for a couple of minutes. Turn the heat right down and add the cream. Don't let the cream boil if you can avoid it..
4. When the pasta is ready keep some of the water from cooking aside, drain it and add the pasta to the pan. Mix well and add the grated parmesan. If it looks too thick add some of the water from the pasta and mix well. Serve hot with a sprinkle of parmesan on top.

When it's done, drain it, reserving about ½ cup cooking liquid. This creamy mushroom and leek pasta is a warming and comforting dish. With buttery leeks, meaty shiitake mushrooms and a creamy white wine and thyme sauce, this is proper comfort food! I don't know if there's anything better at the end of a long day than a big bowl of creamy pasta. Heat oil in a non stick frying pan over medium heat.