Pasta with Creamy Leek and Mushroom Sauce

By GratefulSea

We like using Barilla's casarecce pasta for this dish, a short strand that's sort of wrapped up like a scroll, very good for catching all the sauce. But any shape pasta will be fine. This is a great vegetarian side dish.

Ingredients

• 1 box Barilla® Collezione Casarecce
• 4 tablespoons extra virgin olive oil
• 1 leek diced
• 2 garlic cloves chopped
• 1/2 cup white wine
• 1/2 pound oyster mushrooms
• 1-1/2 cups heavy cream
• Salt and black pepper to taste
• 1/2 cup Parmigiano-Reggiano cheese grated
• 1 tablespoon parsley

Details

Servings 6
Preparation time 25mins
Cooking time 25mins
Adapted from barilla.com

Preparation

Step 1

Bring a large pot of water to a boil

Meanwhile sauté leeks in olive oil for 4-5 minutes or until slightly brown in color.

Add garlic and cook for 1 minute; deglaze with wine and then reduce it by half.

Add mushrooms and season with salt and pepper to taste. Add cream and bring to a simmer.

Cook pasta according to package directions, drain and toss pasta with the sauce.

Remove the skillet from the heat and fold in the cheese and parsley.