Ingredients:
12 oz fettuccine or linguine
2 leeks, thinly sliced and cleaned thoroughly
8 oz baby portobello mushrooms (or your favorite variety), sliced
3 cloves garlic, minced
½ cup dry white wine
½–1 cup heavy cream (adjust for preferred richness)
Grated melting cheese of choice (for stirring into the sauce)
Olive oil
Salt & pepper to taste
Instructions:
1. Prepare the Leeks:
Slice the leeks thin and rinse them well under cold water. Leeks tend to hide grit, so rinse several times to remove all sand.
2. Cook the Pasta:
Boil the pasta according to the package directions. Drain and set aside.
3. Sauté the Leeks:
Heat a drizzle of olive oil in a large skillet over medium heat. Add the leeks and cook for 6–8 minutes, stirring occasionally, until they’re soft and golden.
4. Add the Mushrooms:
Add the sliced mushrooms to the skillet. Cook until tender and browned, about 5 minutes.
5. Add the Garlic:
Stir in the minced garlic and cook for about 30 seconds, just until fragrant don’t let it burn!
6. Deglaze the Pan:
Pour in the white wine and scrape up any browned bits from the bottom of the pan. Let it simmer for a minute or two.
7. Make the Cream Sauce:
Reduce heat to low and stir in the heavy cream (start with ½ cup and add more if you like it creamier). Let the sauce simmer gently for 3–4 minutes, until slightly thickened.
8. Melt in the Cheese:
Add your cheese of choice and stir until it’s fully melted into the sauce, creating a smooth, creamy texture.
9. Combine:
Toss the cooked pasta with the leek and mushroom sauce. Season with salt and pepper to taste.
10. Serve:
Serve warm as a comforting vegetarian main course or top with grilled chicken or shrimp for extra protein.