Creamy Mushroom And Leek Pasta Recipe

A 30-minute meal that will fill you up is linguine in a creamy Parmesan sauce with mushrooms and leeks that have been sautéed.  

INGREDIENTS

– 2 Tablespoons olive oil, plus more for the pasta – 2 large leeks, white and light green parts only, thinly sliced, rinsed, and patted dry – 1 lb. mushrooms, sliced (I used a mix of button and crimini) – 3 garlic cloves, minced – 1 cup low sodium chicken broth or veggie broth – 1 cup heavy whipping cream – 1/2 cup shredded Parmesan cheese – 1/4 cup chopped fresh parsley – Salt and pepper, to taste – 1/4 teaspoon crushed red pepper flake – Parmesan, for serving (optional) – 12 oz linguine

INSTRUCTIONS

Get the pasta ready. Bring a big pot of salted water for pasta to a boil. Add the pasta and cook it until it's al dente, as directed on the box.   

Step 1

To keep them from sticking, drain and toss with olive oil. Make the veggies brown. Over medium-high heat, warm the oil in a big pan.   

Step 2

Put in the leeks that have been cut up and cook for two minutes. After you add the mushrooms, sauté for another 5 to 6 minutes, until the mushrooms get soft and brown.   

Step 3

Just stir the mushrooms once every few minutes to help them brown. Add the chopped garlic and mix it in. Add pepper and salt.  

Step 4

Make the sauce with milk. Add the broth and cream and stir them in. Let the mixture cook for 5 to 7 minutes, or until it gets a little thicker.   

Step 5

Add the parsley and Parmesan cheese, and mix until the cheese melts. To taste, add red pepper flakes, salt, and pepper.  

Step 6

Do it. Mix the pasta and sauce together by tossing them together. If you want, you can serve it right away with more Parmesan and parsley.  

Step 7

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