Linguine With Leeks And Mushrooms Recipes

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LEEK AND MUSHROOM PASTA



Leek and Mushroom Pasta image

This Leek and Mushroom Pasta is a jazzed up aglio e olio with sautéed leeks and mushrooms. It can be easily made in under 20 minutes with only 8 basic ingredients making it great weeknight dish you can throw together at a moments notice! | Gluten Free + Dairy Free + Vegan

Provided by Sarah Nevins - A Saucy Kitchen

Categories     Mains

Time 20m

Number Of Ingredients 8

1 lb | 450 g dried gluten free vegan penne
1/3 cup | 80 ml olive oil
1 large leek, white parts only sliced
8 oz | 125 g mushrooms, sliced
2 tablespoon | about 6 cloves garlic, minced
1 teaspoon sea salt
1/2 cup fresh parsley, chopped
1 teaspoon red chili flakes, optional

Steps:

  • Prepare pasta according to package instructions. Once cooked, reserve 1/4 cup of the pasta water. Drain the rest and set both pasta water and pasta aside.
  • Add the olive oil to a large skillet and warm over a medium heat. Add the leeks, mushrooms and a pinch of salt. Cook 5-7 minutes to soften.
  • Add the garlic and cook another 3-4 minutes. Stir often to keep the garlic from burning. Turn off the heat until you're ready to add the pasta.
  • Add the pasta to the mushroom-leek mixture along with 1 teaspoon salt, 1 teaspoon red chili flakes, chopped parsley, chili flakes (if using) and reserved pasta water. Mix well making sure to evenly coat the pasta with sauce.
  • Taste with additional salt, chili and parsley as needed and enjoy.

CREAMY HAM, LEEK & MUSHROOM SPAGHETTI



Creamy ham, leek & mushroom spaghetti image

Creamy pasta needn't be off the menu when you're watching your weight - this one's low-fat

Provided by Good Food team

Categories     Dinner, Main course

Time 30m

Number Of Ingredients 9

2 tsp olive oil
2 medium leeks, thinly sliced
200g chestnut mushroom, sliced
2 garlic cloves, crushed
300g spaghetti
140g low-fat soft cheese (we used Philadelphia Light)
85g wafer-thin smoked ham, shredded
small pack basil
25g grated parmesan

Steps:

  • Heat the oil in a large saucepan. Stir in the leeks, 2 tbsp water and some seasoning, cover, then cook for 5 mins over a medium heat until softened. Add the mushrooms and garlic, then cook for 3 mins more. Meanwhile, cook the spaghetti according to pack instructions, then drain, reserving a little of the cooking liquid.
  • Stir the soft cheese into the leek and mushroom mixture, adding enough of the reserved pasta liquid to give a sauce-like consistency. Add the ham, basil leaves and Parmesan, then toss in the spaghetti.

Nutrition Facts : Calories 384 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 6 grams sugar, Fiber 8 grams fiber, Protein 21 grams protein, Sodium 1.38 milligram of sodium

PASTA WITH LEEKS AND MUSHROOMS



Pasta With Leeks and Mushrooms image

adapted from todays NY Times, this is a quick meatless sauce.you can add extra vegetables like zucchini, asparagus, etc. serve this with freshly grated cheese and pepper.

Provided by chia2160

Categories     Spaghetti

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

3 -4 medium leeks (at least a pound, total)
1 lb mushroom, sliced
salt and pepper
4 tablespoons extra virgin olive oil or 4 tablespoons butter
2 garlic cloves, peeled and lightly crushed
3 dried red chilies
1/2 red bell peppers or 1 tomatoes, minced
1 lb spaghetti, linguine or 1 lb other long pasta
3/4 cup chopped fresh parsley leaves

Steps:

  • Trim root end of leeks, then cut off hard green leaves, leaving a bit of green where they meet the white part. Split leeks down the middle, then chop them, not too finely. Wash very well, and spin or shake dry. Set a large pot of water to boil, and salt it.
  • Put half the butter or oil in a large skillet, and turn heat to medium-high. A minute later add garlic and chilies, and cook, stirring occasionally, until garlic browns; remove chilies (and garlic if you prefer). Add leeks, and cook, stirring occasionally, until they wilt, about 10 minutes. Add pepper or tomato, and mushrooms, lower heat; continue to cook, stirring once in a while, until leeks begin to brown.
  • Cook pasta until tender but not mushy. When it's done, drain it, reserving about ½ cup cooking liquid. Toss pasta and leeks together with remaining butter or oil, a few sprinklings of black pepper and all but a little of the parsley, adding a bit of cooking liquid if mixture seems dry. Taste and adjust seasoning, garnish with remaining parsley, and serve.

CREAMY ONE-POT MUSHROOM AND LEEK PASTA



Creamy One-Pot Mushroom and Leek Pasta image

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

3 tablespoons olive oil
1 leek, white part only, finely sliced (about 5 ounces)
2 garlic cloves, finely chopped
3 cups mixed mushrooms, such as cremini, shiitake or oyster, torn or sliced (about 6 ounces)
1 lemon, halved
1 pound short pasta, such as orecchiette, cavatappi, gemelli or penne
4 cups vegetable stock
2 tablespoons unsalted butter
1/2 cup chopped fresh parsley, plus more for garnish
Kosher salt and black pepper
1 cup whole-milk ricotta
1/2 to 1 teaspoon red-pepper flakes

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.

LINGUINE WITH MUSHROOMS



Linguine With Mushrooms image

Provided by Florence Fabricant

Categories     dinner, weekday, pastas

Time 20m

Yield 3 main dish servings, 4 or more first-course servings

Number Of Ingredients 7

6 tablespoons extra-virgin olive oil
12 ounces fresh mushrooms, thinly sliced
2 cloves garlic, minced
1/3 cup finely chopped Italian parsley
Salt and freshly ground black pepper
1/2 pound linguine
Freshly grated Parmesan cheese

Steps:

  • Set three quarts of salted water over high heat in a large covered pot.
  • While the water is heating, place a large skillet over high heat and add the olive oil. Add the mushrooms and cook, stirring, about six minutes, until they begin to brown. Stir in the garlic and parsley and remove from heat.
  • When the water boils, add the linguine and cook, uncovered, until it is al dente, about seven minutes. Drain thoroughly. Season to taste with salt if desired.
  • Place mushroom mixture over medium heat, add the linguine and toss. Re-season with salt and pepper if necessary. Serve with Parmesan cheese on the side.

LINGUINE WITH LEEKS AND MUSHROOMS



Linguine With Leeks and Mushrooms image

Make and share this Linguine With Leeks and Mushrooms recipe from Food.com.

Provided by teresas

Categories     Vegetable

Time 50m

Yield 8 serving(s)

Number Of Ingredients 11

1 lb leek, sliced
10 ounces button mushrooms, sliced
1 bay leaf
3 tablespoons butter
1/3 cup plain flour
2 cups low-fat milk
2 tablespoons fresh chives, snipped
extra chives (to garnish)
salt
black pepper
1 lb fresh linguine or 1 lb tagliatelle pasta noodles

Steps:

  • Steam leeks, mushrooms and bay leaf over a large pan of boiling water for 10-15 minutes until tend.
  • Discard bay leaf and keep the vegetables warm.
  • Melt butter in a large pan, add flour and cook gently for 1 minute, stirring.
  • Remove from heat and gradually add milk,.
  • Return to heat and bring to the boil, stirring, until thickened.
  • Reduce heat and simmer for 2 minutes, stirring.
  • Add leek and mushrooms, chives and black pepper, heat through.
  • Cook pasta in a large pan of boiling water until al dente.
  • Drain well, return to pan, add leek and mushrooms sauce and toss lightly to combine.
  • Garnish with fresh chives.

Nutrition Facts : Calories 289.3, Fat 6.6, SaturatedFat 3.4, Cholesterol 55.9, Sodium 93, Carbohydrate 47.4, Fiber 1.6, Sugar 6.2, Protein 11.1

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