Mushroom Leek Pasta

Yield

4 people

Time

40 minutes

This creamy mushroom leek pasta recipe in a vegan white wine cream sauce is good for you comfort food.

Ingredients

1 medium size leek 1 lb cremini mushrooms 1 Tbsp fresh thyme 2 Tbsp fresh sage or tarragon 1 pinch red chili flakes 1/2 cup dry white wine 3/4 lb lumache rigate or orecchiette pasta 1/3 cup fresh chives, dill or Italian parsley 1/2 cup reserved pasta cooking water 1/2 cup crispy panko bread crumbs

1. Preheat a large skillet over medium high heat with a light drizzle of olive oil. Add the cleaned leeks and a pinch of salt. Sautee until softened and they begin to caramelize around the edges, a good 15 to 20 minutes.

2. Stir in the mushrooms with a small pinch of salt and continue cooking until wilted and most of the moisture has evaporated. (At this point reserve some of the leek mushroom mixture for garnish if desired)

3. Stir in thyme and sage and pour in the white wine. Bring to a simmer and cook until the wine is reduced by half.

4. Add the cashew cream and combine. Simmer for a couple of minutes until thickened. Add some of the reserved pasta cooking water (or veggie stock) to loosen up the sauce to your liking if desired. Adjust seasonings to taste with salt and pepper and stir in the fresh herbs reserving some for garnish.

5. Bring a large pot of water to a rolling boil. Season generously with sea salt, the water should taste like the sea. Boil the pasta until al dente according to directions on the package. Reserve a cup of the pasta water and drain.

6. Combine the cooked pasta with the mushroom leek sauce. If needed use a splash of the reserved pasta water to stretch out the sauce. Adjust seasonings and serve with freshly cracked black pepper, crispy panko bread crumbs and extra fresh herbs.

7. Preheat the oil in a heavy bottom skillet over medium heat. Add the fresh thyme and let it sizzle for a minute or so. Stir in the bread crumbs and give them a good toss. Keeping a close eye on them allow to toast until golden brown to your liking, stirring often and taking care not to burn them. Remove from heat and season with a pinch of sea salt flakes. Serve sprinkled over the pasta or in a bowl on the side.

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