Leek & Mushroom Sauce over pasta

adapted from Farmer John’s Cookbook: The Real Dirt on Vegetables

  • mushrooms, washed and sliced
  • fresh linguini or other thin pasta (in quantity suitable for your party)
  • butter
  • chopped leeks (as many as you like — try using the entire share’s worth!)
  • salt & pepper
  • 6 cloves garlic, minced or pressed (the garlic in this week’s share is mild, so don’t be shy)
  • 1/3 cup dry white wine
  • 2 teaspoons chopped fresh thyme (optional — use if available)
  • freshly grated Parmesan cheese

    Melt butter in a large pan over medium heat. Add leeks, salt & pepper; sauté for 5 minutes. Stir in garlic. Cover; cook until leeks are tender. Add mushrooms and wine; gently simmer, uncovered, for 10 minutes. Meanwhile, cook pasta and drain well. Add pasta and thyme to leek/mushroom mixture; toss well. Top with grated Parmesan.

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