Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, leeks and mushrooms pasta sauce. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

A simple dish of pasta with a creamy mushroom sauce and fresh garlic bruschetta. Leeks are a fantastic ingredient - cheap and easy to work with and they. 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 Nice way to use up my mushrooms and leeks. I used an entire red pepper, as it was on the smallish side.

Leeks and mushrooms pasta sauce is one of the most popular of recent trending foods on earth. It is enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. Leeks and mushrooms pasta sauce is something which I have loved my whole life. They are fine and they look wonderful.

To begin with this recipe, we have to prepare a few components. You can have leeks and mushrooms pasta sauce using 8 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Leeks and mushrooms pasta sauce:

1. Get 200 g pasta - spaghetti/ linguine or tagliatelle
2. Prepare 1 small handful rock salt
3. Get 2 leeks
4. Make ready 150 g exotic mushrooms (or chestnut mushrooms)
5. Make ready 200 ml cream
6. Prepare 1/2 glass dry white wine
7. Get butter
8. Make ready Parmesan shaving for serving

Return leeks to the mushroom pan with any juices. Stir the pasta into the sauce with the soaked, chopped mushrooms, mustard and oregano. Combine mushrooms, leeks, dry sherry, and pasta for this simple and sumptuous soup. Creamy pasta needn't be off the menu when you're watching your weight - this one's low-fat, from BBC Good Food magazine.

Instructions to make Leeks and mushrooms pasta sauce:

1. Start by boiling a big pot of water for the pasta with the rock salt. When it boils add the pasta and cook as per the instructions
2. Whilst the water boils in a pan add the butter and when melted add the mushrooms and cook for 5 minutes or so until they shrink in size and start to brown. Remove from the pan and set aside.
3. In the same pan add some butter and cook the thinly chopped leeks for about 10 minutes. Use the wine to cool down the pan and stop the leeks from burning. When they are cooked add the mushrooms and the stir for a couple of minutes. Turn the heat right down and add the cream. Don't let the cream boil if you can avoid it.
4. When the pasta is ready keep some of the water from cooking aside, drain it and add the pasta to the pan. Mix well and add the grated parmesan. If it looks too thick add some of the water from the pasta and mix well. Serve hot with a sprinkle of parmesan on top

Combine mushrooms, leeks, dry sherry, and pasta for this simple and sumptuous soup. Creamy pasta needn't be off the menu when you're watching your weight - this one's low-fat, from BBC Good Food magazine. Stir the soft cheese into the leek and mushroom mixture, adding enough of the reserved pasta liquid to give a sauce-like consistency. Drain and transfer to skillet with mushroom mixture. Add remaining ⅓ cup Parmesan and cook, tossing, until sauce is nice and silky and creamy and lightly coats pasta.

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