Creamy Leek and Mushroom Pasta

by Jon Henry

leek mushroom pastsa

Ingredients:

  • 8 oz (about 225g) fettuccine or your favorite pasta
  • 2 large leeks, cleaned and thinly sliced
  • 8 oz (about 225g) mushrooms, sliced (cremini or button mushrooms work well)
  • 3 tablespoons butter
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions:

1. Cook the Pasta:

  • Cook the pasta according to the package instructions in a large pot of salted boiling water. Drain and set aside.

2. Sauté Leeks and Mushrooms:

  • In a large skillet, heat the olive oil and 2 tablespoons of butter over medium heat.
  • Add the sliced leeks and cook until they are softened.
  • Add the sliced mushrooms and minced garlic, sautéing until the mushrooms are golden brown.

3. Prepare Cream Sauce:

  • Pour in the heavy cream and remaining 1 tablespoon of butter. Stir well to combine.
  • Allow the cream to simmer for a few minutes until it thickens slightly.

4. Add Parmesan Cheese:

  • Stir in the grated Parmesan cheese, allowing it to melt into the sauce.
  • Season with salt and pepper to taste.

5. Combine with Pasta:

  • Add the cooked pasta to the skillet, tossing it gently to coat it evenly with the creamy leek and mushroom sauce.

6. Garnish and Serve:

  • Garnish the dish with chopped fresh parsley for a burst of freshness and color.
  • Serve immediately, with additional Parmesan cheese on the side for those who desire an extra sprinkle.

This Creamy Leek and Mushroom Pasta is a symphony of flavors that come together effortlessly. It's a perfect dish for busy evenings when you crave something comforting and indulgent. Enjoy the rich and creamy goodness with every forkful!

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