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.
- Ready In:
- 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
- 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.
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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 :-)