CREAMY MUSHROOM AND LEEK PASTA
If you haven't tried leeks, they have the texture of artichoke when cooked and a hint of sweet onion flavor. They add color, a healthy boost, and fantastic flavor to this pasta.
Provided by Natasha of NatashasKitchen.com
Categories Easy
Time 25m
Number Of Ingredients 11
Steps:
- Cut off the root hairs and most of your green stems. Keep the stems for making stock. This part is edible when you cook it for longer periods of time.
- Cut your leeks in half lengthwise and then half each stock again so you have 4 long quarters. Finley slice the leeks and rinse in cold water to get rid of any dirt in the leek (leeks hide dirt very well). Drain well.
- Heat a large pan over medium/high heat. Add 2 Tbsp olive oil and the finely chopped leeks. Saute 2 minutes.
- Cut mushrooms in half if they are small and into quarters if they are larger. Add halved/sliced mushrooms and 3 pressed garlic cloves. Saute uncovered, stirring often for 8 minutes or until mushrooms are soft.
- Stir in 1/2 cup chicken broth and 1 1/2 cups heavy whipping cream.
- Add 2 Tbsp chopped dill, 1/2 tsp salt (or to taste) and 1/8 tsp pepper. Simmer uncovered another 5 minutes for the sauce to thicken up a little.
- Pour over your favorite cooked pasta. This would work over just about any noodles. I served it over angel hair pasta (my favorite). Sprinkle with parmesan if you like :)
CREAMY LEEK PASTA
A creamy pasta dish is total comfort food. This one couldn't be easier. Just 5 ingredients go to making this creamy leek sauce, which is great with pasta.
Provided by Dannii
Categories Main Course
Time 15m
Number Of Ingredients 6
Steps:
- Put the pasta in a pan of boiling water and cook for 12 minutes.
- Put some oil it a pan and add the leeks. Gently cook on a very low heat for 5-7 minutes, until softened.
- Add the garlic, mustard, creme friache and cheese to the pan and stir well.
- Cook on a very low heat for a further minute.
- Drain the pasta and stir in to the sauce.
Nutrition Facts : ServingSize 1 portion, Calories 452 kcal, Carbohydrate 71 g, Protein 19 g, Fat 14 g, SaturatedFat 9 g, Cholesterol 5 mg, Sodium 279 mg, Fiber 4 g, Sugar 8 g
ONE POT CREAMY CHEESY LEEK PASTA
This recipe is vegetarian, Slimming World and Weight Watchers friendlyExtra Easy - 1 HEa and 2 syns per servingGreen/Vegetarian - 1 HEa and 2 syns per serving (use vegetable stock)WW Smart Points - 13
Provided by Slimming Eats
Time 30m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Spray a deep frying pan over a medium-high heat with spray oil.
- Add the onion, garlic, leek and a little bit of stock, salt and black pepper and fry until translucent.
- Add the cream cheese and stir until melted.
- Add the pasta and stock, bring to a boil, cover, reduce heat and simmer for 10 mins.
- Remove lid, stir in cheddar and parmesan until melted and pasta is creamy and velvety (a couple of mins).
- Serve and enjoy!!
Nutrition Facts : ServingSize 1 serving, Calories 519, Fat 11.8 g, SaturatedFat 7.1 g, Cholesterol 37 mg, Sodium 671 mg, Carbohydrate 74.2 g, Fiber 4.1 g, Protein 27.4 g
CREAMY SALMON AND LEEK PASTA
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and return to the pot.
- Melt butter in a saucepan over medium heat. Cook and stir leek in butter until slightly softened, 6 to 7 minutes; season with salt. Pour white wine and lemon juice over the leeks, and bring to a boil while scraping any browned bits of food from the bottom of the pan with a wooden spoon. Simmer until most of the liquid evaporates, about 5 minutes.
- Stir creme fraiche, mustard, and 1 pinch cayenne pepper into the leek mixture. Reduce heat to low and let cook until warmed, about 5 minutes. Add salmon to sauce; cook and stir until salmon starts to flake and is no longer pink in the center, 2 to 3 minutes. Remove pan from heat and stir in cilantro. Pour sauce over spaghetti; toss to coat. Garnish with a pinch of cayenne pepper.
Nutrition Facts : Calories 895.7 calories, Carbohydrate 62.2 g, Cholesterol 215.7 mg, Fat 56.7 g, Fiber 4.8 g, Protein 31.3 g, SaturatedFat 33.4 g, Sodium 206.8 mg, Sugar 9.2 g
CREAMY ONE-POT MUSHROOM AND LEEK PASTA
This deeply satisfying pasta, brimming with rich umami, is made in just one pot, an approach that bolsters its flavors. Once the leek and mushrooms are caramelized and sticking to the pot, they're deglazed to lift all the extra depth from the bottom of the pan. (Use any liquid for deglazing, whether water, wine, stock, vinegar or tomato juice.) This recipe leaves the choice of mushrooms up to you: Cremini and shiitake are a good combination, but you could even use rehydrated porcinis. If you are craving greens to cut through the richness, stir a few handfuls of baby spinach into the pasta just before you turn off the heat.
Provided by Hetty McKinnon
Categories dinner, one pot, pastas, vegetables, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat a wide, deep 12-inch skillet or Dutch oven over medium-high. When hot, add the olive oil and leeks, reduce heat to medium and cook, stirring constantly, until softened and lightly golden, 5 minutes.
- Stir in the garlic and mushrooms. Cook, undisturbed, for 2 minutes, then stir and cook, undisturbed, until the mushrooms start to caramelize and stick to the bottom of the pan, another 2 to 3 minutes. (This allows the water from the mushrooms to evaporate, encouraging caramelization.) Add the juice of one lemon half to deglaze the pan and stir to combine.
- Add the pasta and stock; stir well. Cover with lid and cook on medium heat. Begin tasting pasta 10 minutes after you add it. (All pasta shapes and brands will have different cooking times. You want the pasta to be just tender.)
- Once the pasta is cooked, turn off the heat and add the butter and parsley. Squeeze in the juice from the remaining lemon half and stir until butter is melted and dispersed. Season with salt and pepper.
- To serve, top with ricotta, red-pepper flakes (to taste) and more chopped parsley.
VEGAN CREAMY LEEK PASTA
This four-ingredient leek pasta coaxes as much flavor and texture as possible out of a few leeks, a box of pasta, some olive oil and lemon (plus salt and pepper). Though it doesn't take long, this recipe is not fast - it's even a little bit fussy. You'll julienne and fry the leek whites to create a crispy garnish, then blend the resulting leek oil with boiled leek greens to create a silky sauce. You could absolutely make this dish on a weeknight, but since the recipe revolves around technique, it's best not to rush. It's about enjoying the process as much as the results.
Provided by Alexa Weibel
Categories dinner, pastas, main course
Time 45m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Bring a large pot of salted water to a boil over high.
- Meanwhile, prepare your leeks: Trim 1/2 inch off both ends, then cut each leek crosswise, separating the bottom third of the white portion from the top two-thirds of light and dark leek greens. Halve the greens lengthwise, wash them, then set them aside.
- Halve your leek whites lengthwise, cut them crosswise into 2-inch segments, then slice those segments thinly lengthwise to create matchsticks. (If you notice any grit in the sliced leek whites, wash them thoroughly, transfer them to a dish towel, squeezing to remove excess moisture, then spread them out to dry.)
- In a small, deep saucepan, heat the olive oil over medium-high and line a baking sheet with paper towels. Working in three to four batches for even cooking, add about 1/4 of the white leek strips and cook, stirring frequently, until golden, about 4 minutes. The key here is to keep residual cooking in mind: Since your delicate leeks will continue cooking after being removed from the hot oil, you want to pull them from the hot oil when about a third of each batch is fully golden, a third is lightly golden and another third is still green. (They won't cook perfectly evenly; it's not you, it's them and the nature of cooking.) Remove them swiftly, using a slotted spoon and tilting the saucepan to transfer the leeks to the paper towel-lined plate. Season to taste with salt. Repeat with the remaining batches. Set the oil aside to cool.
- Add the pasta and leek greens to the boiling water, reduce the heat to medium-high and cook, stirring occasionally, until the pasta is just shy of al dente, about 8 minutes. Reserve 1 cup pasta cooking water. Using tongs, transfer the leek greens to a blender, then pour the pasta into a colander set in the sink.
- Add the reserved leek oil to the leek greens, along with 2/3 cup pasta water and a generous pinch each of salt and pepper, and blend until creamy. Add the sauce to the pot and stir in the pasta. Season to taste with salt and pepper, and add more pasta water, if desired, to thin the sauce. Divide among plates and sprinkle with frizzled leeks. Grate fresh lemon zest on top, if desired, then squeeze with lemon. Serve immediately.
CREAMY LEEK AND BACON PASTA
Make and share this Creamy Leek and Bacon Pasta recipe from Food.com.
Provided by sue george
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook pasta in slighty salted boiling water.
- add oil to frypan, and gently fry leeks and chopped bacon for about 6 mins or untill leeks are soft then add dried season and evaporated milk and cook gently for another 3mins check for seasoning, you may wish to add pepper at this stage. Stir in cooked pasta and add the parmesan cheese,stir well and serve with crusty bread.
Nutrition Facts : Calories 518.2, Fat 15.2, SaturatedFat 4.2, Cholesterol 15.4, Sodium 198.3, Carbohydrate 78, Fiber 3.6, Sugar 2.6, Protein 16
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