Recipe by chia
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.
Top Review by Lori Mama
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. :)
- 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 tomatoes, minced
- 1 lb spaghetti, linguine or 1 lb other long pasta
- 3⁄4 cup chopped fresh parsley leaves
Directions See How It's Made
- 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.
- 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.
- 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.