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Creamy Leek & Mushroom Pasta

Baxhamer
Vegetarian
Dairy Free
Gluten Free
Only Stovetop Needed
No Cooking
Dinner
Creamy Leek & Mushroom Pasta
Dinner
Dinner
Extras:
No items found.

Ingredients:

  • ~4 cups ½ cm wide sliced various mushrooms (crimini, shitake, king oyster, portobello)
  • 1 full large leek sliced to ½ cm wide slices
  • 4 large cloves garlic
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 cup chicken stock
  • 500 ml 35% heavy cream
  • 1 teaspoon italian seasoning or dried basil
  • 1 teaspoon white wine vinegar
  • Salt to taste
  • Pepper to taste

Preheat oven to

degrees.

Method:

  1. Add mushrooms, leeks, garlic, oil and butter to medium heat and cook with a lid on for as long as you can (30 min is sufficient, longer is better). Add chicken stock occasionally to keep the ingredients wet and at a light boil.
  2. Once you’re happy with how cooked the vegetables are and most of the liquid is boiled off, add in the cream, italian seasoning, salt, and pepper on medium-low heat (don’t want the cream to boil too much). Heat through and allow flavours to combine for about 10 min, lid on.
  3. Add the vinegar to taste as you simmer the mixture above (should be a slight tang, it’s powerful so add a bit at a time). 
  4. Add the truffle/truffle oil right before you’re done and ready to serve
  5. Serve with wider pasta noodles like Pappardelle for best effect, or fettuccine.
  6. Top with grated cheese then basil.  
Ingredients
Method
  • ~4 cups ½ cm wide sliced various mushrooms (crimini, shitake, king oyster, portobello)
  • 1 full large leek sliced to ½ cm wide slices
  • 4 large cloves garlic
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 cup chicken stock
  • 500 ml 35% heavy cream
  • 1 teaspoon italian seasoning or dried basil
  • 1 teaspoon white wine vinegar
  • Salt to taste
  • Pepper to taste
  1. Add mushrooms, leeks, garlic, oil and butter to medium heat and cook with a lid on for as long as you can (30 min is sufficient, longer is better). Add chicken stock occasionally to keep the ingredients wet and at a light boil.
  2. Once you’re happy with how cooked the vegetables are and most of the liquid is boiled off, add in the cream, italian seasoning, salt, and pepper on medium-low heat (don’t want the cream to boil too much). Heat through and allow flavours to combine for about 10 min, lid on.
  3. Add the vinegar to taste as you simmer the mixture above (should be a slight tang, it’s powerful so add a bit at a time). 
  4. Add the truffle/truffle oil right before you’re done and ready to serve
  5. Serve with wider pasta noodles like Pappardelle for best effect, or fettuccine.
  6. Top with grated cheese then basil.