Leek Garlic Mushroom Pasta Recipes

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.

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.

Steps:

• Heat oil in a non stick frying pan over medium heat.
• Add garlic, chili and leek.
• Cook, stirring for 3 to 4 minutes or until soft.
• Add flour and cook for 1 minute.
• Increase heat to high and add mushrooms.
• Cook, stirring for 3 minutes or until tender.
• Add evaporated milk gradually, stirring.
• Bring to the boil.
• Reduce heat to medium and simmer for 4 minutes or until thickened.
• Stir in parsley.
• Season with salt and pepper.
• Enjoy!