Description
A comforting and elegant dish featuring sweet caramelized leeks and earthy mushrooms, creating the perfect harmony of flavors.
Ingredients
Scale
- 2 leeks, cleaned and sliced
- 8 oz cremini mushrooms, sliced
- 8 oz shiitake mushrooms, sliced
- 12 oz fettuccine or pappardelle pasta
- 4 cloves garlic, minced
- 2 tbsp olive oil
- 2 tbsp butter
- 1/2 cup freshly grated Parmesan cheese
- Fresh thyme or parsley, for garnish
- Salt and pepper, to taste
Instructions
- Start by cleaning the leeks: Cut off the roots and the dark green tops. Slice them in half lengthwise, then rinse them under cold water to remove any grit. Chop them into thin slices.
- Heat olive oil and butter in a large skillet over medium heat. Add the sliced leeks with salt and pepper. Cook for about 10 minutes until softened and caramelized.
- Add minced garlic and sliced mushrooms to the skillet. Continue to cook until mushrooms release their moisture and brown slightly.
- While leeks and mushrooms are cooking, bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Reserve some pasta cooking water before draining.
- Combine the cooked pasta with the leeks and mushrooms in the skillet, mixing well. Add reserved pasta water to create a light sauce.
- Stir in freshly grated Parmesan cheese and herbs, adjusting seasoning with salt and pepper to taste.
- Serve hot, garnished with additional cheese and herbs if desired.
Notes
Patience is key for caramelization; don’t rush it. Use pasta cooking water to achieve the desired sauce consistency.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: pasta, caramelized leeks, mushrooms, family recipe, vegetarian