Leek & Mushroom Pasta

By tulawdog

Ingredients

• 3 baby leeks, white part only, sliced thin
• 5 or 6 fresh shiitake mushrooms (caps), sliced thick
• 1 clove garlic, sliced thin
• 1 knob unsalted butter
• Extra virgin olive oil
• Pinch of coarse black pepper
• Pinch of salt to taste
• 1 serving of pasta (I used spinach fettuccine)
• Freshly grated parmesan cheese
• Chilli flakes (optional but recommended)
• Basil leaves for garnishing (optional)

Details

Servings 1

Preparation

Step 1

1. Cook pasta as per package instructions (make sure you salt the water generously). In the meantime, heat a skillet and drizzle some extra virgin olive oil. Add a knob of butter.

2. When the butter has melted into the oil, add the leeks. Cook over a gentle heat until the leeks has softened. Add the garlic and mushrooms. Continue cooking but do not let the garlic brown. Add a pinch of salt and pepper.

3. Drain the pasta when it is done, saving some of the cooking water. Add the pasta to the pan of leeks and mushrooms. Toss to combine. Add splashes of the pasta cooking water if it's too dry. Add another pinch of salt and pepper. Drizzle a little more olive oil before dishing up.

4. Sprinkle with freshly grated parmesan cheese and chilli flakes, and garnish with basil leaves. Take photos before eating.