Pasta With Leeks and Mushrooms

Total Time
30mins
Prep 10 mins
Cook 20 mins

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.

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. 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.
Most Helpful

5 5

Nice way to use up my mushrooms and leeks. I used an entire red pepper, as it was on the smallish side. I think it would benefit with a another clove of garlic. We love garlic. :)

5 5

We are right in the middle of spring right now, and this dish was a healthy and tasty meal! I try to make two or three "meatless" meals a week, and this was so healthful I know I'll make it again! I did not use the chili as I was serving it to my children who don't like the spice. Thank you Chia for sharing! LA :-)

5 5

This pasta had a mild and delicate flavor that was very pleasing, so it would probably be a very good dish to serve to your whole family. Like Chia, I first noticed this recipe in the NY Times. The original omitted the mushrooms but was otherwise the same. I used butter and tomato instead of the olive oil and pepper and served it with parmesan cheese on the side. Overall a subtle but very pleasing taste.