1/2 Photos of 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.
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Units: US | Metric
- 3 -4 medium leeks (at least a pound, total)
- 1 lb mushroom, sliced
- salt and pepper
- 4 tablespoons extra virgin olive oil or 4 tablespoons butter
- 2 garlic cloves, peeled and lightly crushed
- 3 dried red chilies
- 1/2 red bell peppers or 1 tomato, minced
- 1 lb spaghetti, linguine or 1 lb other long pasta
- 3/4 cup chopped fresh parsley leaves
- 1Trim 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.
- 2Put 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.
- 3Cook 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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Nutritional Facts for Pasta With Leeks and Mushrooms
Serving Size: 1 (369 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 631.6
- Calories from Fat 144
- Total Fat 16.1 g
- Saturated Fat 2.3 g
- Cholesterol 0.0 mg
- Sodium 34.9 mg
- Total Carbohydrate 103.3 g
- Dietary Fiber 7.1 g
- Sugars 9.0 g
- Protein 20.5 g