Mushroom and Leek Creamy Pasta

Ingredients

• 250 g Dry lasagna sheets (break into 6‑inch pieces for easier handling)
• 200 g Button mushrooms (sliced ¼‑inch thick)
• 2 tbsp Olive oil (extra‑virgin for best flavor)
• 1 clove Garlic (large, finely minced)
• 1 large Leek (white and light green parts only, cleaned and quartered)
• 100 ml Chicken stock (low‑sodium, use a splash to deglaze)
• 30 ml Heavy cream (about 2 tbsp, adds richness)
• 1 tbsp Fresh tarragon (chopped, for garnish)
• to taste Salt
• to taste Black pepper
• 2 slices Ciabatta or chipata bread (optional) (for quick garlic‑olive‑oil bruschetta)

Instructions

1. Boil water for pasta

   Fill a large pot with water, add a pinch of salt, and bring to a rolling boil over high heat.

   Time: PT5M

   Temperature: 100°C

2. Slice mushrooms

   Trim the stems, then slice the mushroom caps into ¼‑inch thick pieces.

   Time: PT2M

3. Sauté mushrooms

   Heat 2 tbsp olive oil in a hot skillet over medium‑high heat. Add the mushroom slices in a single layer, letting them sit untouched for about 10 seconds, then toss once. Cook until they develop a deep golden color, about 3 minutes.

   Time: PT3M

4. Prepare garlic and leeks

   Finely mince the garlic clove. Trim the leek, cut through the center, turn, quarter, then rinse to remove grit. Slice the quarters into thin half‑moon strips.

   Time: PT3M

5. Cook leeks and garlic

   Add the minced garlic and sliced leeks to the pan with the mushrooms. Stir and cook, pressing down occasionally, until the leeks release their water and it evaporates, about 5 minutes. The mixture should be fragrant and the leeks slightly caramelized.

   Time: PT5M

6. Deglaze with stock

   Pour in 100 ml chicken stock, scraping up any browned bits. Reduce the liquid by about half, roughly 3 minutes.

   Time: PT3M

7. Add cream

   Stir in 30 ml heavy cream, lower the heat, and let the sauce simmer gently for 4 minutes until it thickens slightly.

   Time: PT4M

8. Cook the pasta

   While the sauce simmers, drop the broken lasagna sheets into the boiling water. Cook until just shy of al dente (about 8 minutes), then drain, reserving a splash of cooking water.

   Time: PT8M

   Temperature: 100°C

9. Combine pasta and sauce

   Add the drained pasta to the skillet, tossing to coat. If the sauce looks too thick, add a tablespoon of the reserved pasta water. Turn off the heat and let the pasta sit in the sauce for 2 minutes to absorb flavor.

   Time: PT2M

10. Finish and serve

    Sprinkle chopped fresh tarragon over the pasta, give a final gentle toss, and serve immediately.

    Time: PT1M

11. Optional garlic‑olive‑oil bruschetta

    Toast two slices of ciabatta in a dry pan until golden, drizzle with a little olive oil, rub the cut side with a garlic clove, and serve alongside the pasta.

    Time: PT5M

Nutrition Facts

Calories

500

Protein

15 g

Carbohydrates

70 g

Fat

15 g

Fiber

4 g