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Pasta With Leek, Mushrooms And White Wine
I just love this pasta dish every time I feel like something rustic, easy and Mediterranean.
To add some Taste of the Sea to it, there's an option to add nori to the recipe.
Enjoy :)
tbsp nutritional yeast, olive oil, fresh parsley and black pepper to serve
Directions
1.
Before you chop and prep everything make sure you pour 250ml boiling water over the porcini and set them aside.
2.
Put a pan on medium high heat and add olive oil and a bit of salt to it. After it heats up add the mushrooms and sweat them until they start to shrink and become golden. Take them out of the pan and set them aside.
3.
Now add some more oil to the pan and add the finely chopped leeks. Sweat them for 5 minutes then add a pinch of salt, the mushrooms, parsley stalks and garlic. Stir well.
4.
At this point you need to pour water from a boiling kettle into a pot to prep for the pasta to cook. Just keep an eye on it and as soon as it’s fully boiling -drop the pasta in.
5.
When everything in the pan turns to get crispy add the wine (and nori if you prefer to use it) and stir well. Wait for the alcohol to evaporate, then add the roughly chopped porcini together with the bouillon they formed. If the liquid starts to evaporate too much add a few spoons of the pasta water which has starch in it.
6.
Before you take everything off the heat add the pasta to the pan, as well as fresh olive oil of choice(it could be chili/garlic/truffle/etc), nutritional yeast, the fresh parsley and a good amount of black pepper.
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By
koalacooks
