Leeks and mushrooms pasta sauce
Leeks and mushrooms pasta sauce

Hey everyone, it’s Drew, welcome to our recipe site. Today, I will show you a way to make a special dish, leeks and mushrooms pasta sauce. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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. Cut mushrooms in half if they are small and into quarters if they are larger.

Leeks and mushrooms pasta sauce is one of the most well liked of recent trending meals in the world. It’s easy, it is fast, it tastes yummy. It is appreciated by millions every day. Leeks and mushrooms pasta sauce is something which I’ve loved my whole life. They’re nice and they look fantastic.

To begin with this particular recipe, we have to prepare a few components. You can have leeks and mushrooms pasta sauce using 8 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Leeks and mushrooms pasta sauce:
  1. Take 200 g pasta - spaghetti/ linguine or tagliatelle
  2. Take 1 small handful rock salt
  3. Prepare 2 leeks
  4. Get 150 g exotic mushrooms (or chestnut mushrooms)
  5. Prepare 200 ml cream
  6. Take 1/2 glass dry white wine
  7. Prepare butter
  8. Prepare 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.

Steps to make Leeks and mushrooms pasta sauce:
  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

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. 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!

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