Step-by-Step Guide to Make Perfect Leeks and mushrooms pasta sauce

Hello everybody, hope you're having an incredible day today. Today, I'm gonna show you how to prepare a special dish, Simple Way to Prepare Speedy Leeks and mushrooms pasta sauce. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Leeks and mushrooms pasta sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Leeks and mushrooms pasta sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Leeks and mushrooms pasta sauce is 2 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Leeks and mushrooms pasta sauce estimated approx 25 min.

To get started with this recipe, we have to prepare a few components. You can have Leeks and mushrooms pasta sauce using 8 ingredients and 4 steps. Here is how you cook that.

It’s leeks season and we have leeks coming out of our ears! This is an easy and quick week night recipe. I used vegan cream but whatever cream you have will do. Also I used exotic mushrooms but button mushrooms will work too, they are just a bit bland.

Ingredients and spices that need to be Take to make Leeks and mushrooms pasta sauce:

1. 200 g pasta - spaghetti/ linguine or tagliatelle
2. 1 small handful rock salt
3. 2 leeks
4. 150 g exotic mushrooms (or chestnut mushrooms)
5. 200 ml cream
6. 1/2 glass dry white wine
7. butter
8. Parmesan shaving for serving

Instructions to make to make Leeks and mushrooms pasta sauce

1. Start by boiling a big pot of water for the pasta with the rock salt. When it boils add the pasta and cook as per the instructions
2. Whilst the water boils in a pan add the butter and when melted add the mushrooms and cook for 5 minutes or so until they shrink in size and start to brown. Remove from the pan and set aside.
3. In the same pan add some butter and cook the thinly chopped leeks for about 10 minutes. Use the wine to cool down the pan and stop the leeks from burning. When they are cooked add the mushrooms and the stir for a couple of minutes. Turn the heat right down and add the cream. Don't let the cream boil if you can avoid it.
4. When the pasta is ready keep some of the water from cooking aside, drain it and add the pasta to the pan. Mix well and add the grated parmesan. If it looks too thick add some of the water from the pasta and mix well. Serve hot with a sprinkle of parmesan on top

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