Linguine With Leeks and Mushrooms

By TeresaS on July 29, 2012

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Ingredients

    1. 1 lb leek, sliced
    2. 10 ounces button mushrooms, sliced
    3. 1 bay leaf
    4. 3 tablespoons butter
    5. 1/3 cup plain flour
    6. 2 cups low-fat milk
    7. 2 tablespoons fresh chives, snipped
    8. extra chives ( to garnish)
    9. salt
    10. black pepper
    11. 1 lb fresh linguine or 1 lb tagliatelle pasta noodles

Directions

  1. Steam leeks, mushrooms and bay leaf over a large pan of boiling water for 10-15 minutes until tend.
  2. Discard bay leaf and keep the vegetables warm.
  3. Melt butter in a large pan, add flour and cook gently for 1 minute, stirring.
  4. Remove from heat and gradually add milk,.
  5. Return to heat and bring to the boil, stirring, until thickened.
  6. Reduce heat and simmer for 2 minutes, stirring.
  7. Add leek and mushrooms, chives and black pepper, heat through.
  8. Cook pasta in a large pan of boiling water until al dente.
  9. Drain well, return to pan, add leek and mushrooms sauce and toss lightly to combine.
  10. Garnish with fresh chives.
 
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