Creamy Mushroom and Leek Pasta

• Produce

  • 2 tbsp Dill
  • 3 Garlic cloves
  • 2 Leeks, large

• Canned Goods

  • 1/2 cup Chicken broth, reduced sodium

• Baking & Spices

  • 1/8 tsp Pepper
  • 1/2 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1 1/2 cups Heavy whipping cream
  • 1 Parmesan to serve

• Other

  • ½ lb mushrooms (white or brown will do just fine

Found on natashaskitchen.com

Description

Ingredients

• 2 Tbsp olive oil
• 2 large leeks, stems removed, thinly sliced
• ½ lb mushrooms (white or brown will do just fine)
• 3 garlic cloves, pressed
• ½ cup reduced sodium chicken broth
• 1½ cups heavy whipping cream
• 2 Tbsp chopped Dill, fresh or frozen (use parsley if you dont have access to dill)
• ½ tsp salt, or to taste
• ⅛ tsp pepper, or to taste
• Parmesan to serve
• 12 oz of your favorite pasta, cooked in salted water according to package instructions, drained & rinsed.

Directions

• Cut off the root hairs and most of your green stems. Keep the stems for making stock. This part is edible when you cook it for longer periods of time.
• Cut your leeks in half lengthwise and then half each stock again so you have 4 long quarters. Finley slice the leeks and rinse in cold water to get rid of any dirt in the leek (leeks hide dirt very well). Drain well.
• Heat a large pan over medium/high heat. Add 2 Tbsp olive oil and the finely chopped leeks. Saute 2 minutes.
• Cut mushrooms in half if they are small and into quarters if they are larger. Add halved/sliced mushrooms and 3 pressed garlic cloves. Saute uncovered, stirring often for 8 minutes or until mushrooms are soft.
• Stir in ½ cup chicken broth and 1½ cups heavy whipping cream.
• Add 2 Tbsp chopped dill, ½ tsp salt (or to taste) and ⅛ tsp pepper. Simmer uncovered another 5 minutes for the sauce to thicken up a little.
• Pour over your favorite cooked pasta. This would work over just about any noodles. I served it over angel hair pasta (my favorite). Sprinkle with parmesan if you like 🙂