Creamy Leek and Mushroom Pasta

By KeyIngredient

Ingredients

• 2 Tbsp olive oil
• 2 large leeks, white and light green parts only, thinly sliced and rinsed
• 1 lb mushrooms, sliced (used a mix of button and crimini)
• 3 garlic cloves, minced
• 1 cup low sodium chicken broth
• 1 cup heavy whipping cream
• 1/2 cup shredded Parmesan cheese
• 1/4 cup chopped fresh parsley
• 1/2 tsp salt, or to taste
• 1/8 tsp pepper, or to taste
• 1/4 tsp crushed red pepper flakes
• Parmesan, for serving (optional)
• 12 oz angel hair pasta

Details

Servings 5
Preparation time 10mins
Cooking time 30mins

Preparation

Step 1

Cook the pasta according to package directions.

Heat the oil in a large skillet over medium heat. Add the leeks and saute for 2 minutes. Add the sliced mushrooms and saute until softened, about 6-7 minutes. Sitr in the minced garlic and saute until fragrant- 30 seconds to 1 minute.

Stir in the broth and cream. Allow the mixture to simmer for 5-7 minutes, or until thickened slightly. Stir in the Parmesan cheese and parsley, stirring until cheese is melted. Add salt, pepper and crushed red pepper flakes. Taste. You may want to add a little bit more salt.

Add the cooked pasta to the pot and toss to coat. Serve immediately with additional Parmesan, fresh ground pepper and parsley to top.