Creamy Mushroom and Leek Pasta

This is a simple and delicious dinner that is one of my husband's favorites and I hope it becomes one of yours!

If you are not familiar with leeks, they basically look like a green onion on steroids and have a mild onion flavor. You can find them in the produce section of the grocery store.

Ingredients:

2 tablespoons olive oil

2 cloves of garlic

8 oz. carton of baby bella mushrooms

4 oz. of shitake mushrooms or other favorite variety of mushroom (can add more or less, if you want)

1/4 teaspoon dried rosemary

1 to 2 leeks, depending on size (only one if they are especially large)

1/2 can vegetable stock or broth

1 cup milk

2 tablespoons flour

1/2 cup parmesan cheese

Salt, to season

Pepper, to season

1 box penne pasta

To prepare, lightly wipe mushrooms with a damp towel to remove dirt, if needed and then roughly chop. If using shitake mushrooms, remove the stem before chopping as you will not want to use that part. To prep the leeks, cut the root end off then slice the leek lengthwise down the middle. Using one half at a time, flat side down and starting with the white end, thinly slice the leek up to the light green part. Discard the dark green part. Continue until all leeks are sliced. Fill a large bowl with water and put the leeks in the water to wash, swirling the leeks with your hand, a spoon or tongs to free the leeks of dirt (there will be dirt and grit in the bottom of the bowl, so do not skip this step!!) Spread the clean leeks on a clean dish towel or paper towl and allow to dry, patting if needed.

Meanwhile, bring water to a boil and cook pasta according to package directions.

In large high-sided saute pan (like this P.S. this pan is super versatile, I use mine all the time), heat olive oil over medium heat. Saute garlic for one minute. Add the mushrooms and allow to cook down until browned, about 5-7 minutes. While the mushrooms are cooking, add the rosemary and season with pepper only. (Do not salt at this point at it will cause the mushrooms to release moisture.) Remove the mushrooms from the pan. Add leeks, season with salt and pepper, and allow to cook for about 3 minutes, or until almost translucent in color. Add the mushrooms back to the pan. Add the stock and simmer for 3-4 minutes. Add salt and pepper, if needed.

Whisk flour into milk and add to the pan, stirring to incorporate. Bring back to simmer and allow the sauce to reduce and thicken. The sauce should be thick and creamy! Check the seasoning and add salt and pepper, if needed.

Drain the penne and add to the saute pan, folding it in to incorporate it with the sauce. Turn off the stove and top with the parmesan cheese, stirring once more and Voila!

Enjoy!

As always, leave a comment if you have a question or to let me know what you think!