Guest Post: One-Pot Mushroom and Leek Pasta by Living Lou
We have a guest in the kitchen! The wonderful Louisa of Living Lou is back with a seasonally-inspired one-pot pasta dish. This recipe is a light, yet cozy vegetarian meal that is perfect for weeknights!!
I’m thrilled to be back on the Mushrooms Canada blog today with a tasty one-pot pasta recipe. I’m Louisa from Livinglou.com, where I share lots of simple, fresh and flavourful recipes, videos and snapshots of my life in Toronto. I love cooking with mushrooms, and you can find many recipes featuring them on my site, so be sure to check it out.
Now that February is almost over, I wanted to create a recipe that would be the perfect transition from winter to spring. This can be a strange time to cook because we’re not quite craving the hearty stews and casseroles from the winter but we’re also not quite ready for the fresh salads. This one-pot mushroom and leek pasta is the best of both worlds; it’s got that decadent, cozy feel from the creamy sauce and spring-like flavor notes from fresh produce, like leeks and peas (ok, well the peas are frozen).
Let’s talk about this recipe for a minute, it’s so simple to make because everything cooks together in one pot – my kind of dinner! I made this a couple of different ways, but my favourite method requires sautéing the mushrooms and garlic ahead of time in butter (seriously, you can’t go wrong with mushrooms and butter). Sautéing the mushrooms really brings out the flavour, so don’t skip this step. Once the mushrooms are starting to caramelize, the other ingredients get added and cooked until the pasta absorbs most of the liquid and you’re left with a huge pan of creamy pasta with mushrooms, leeks and peas. This one-pot pasta thing is quite a revelation isn’t it? I know everyone loves how easy this technique is so I thought it would be the perfect recipe to share this time around.
While mushrooms are definitely the stars of the show in this recipe, they get a boost from seasonal spring favourites like leeks and peas. All of these vegetables cook up in the same amount of time, so you end up with perfectly cooked pasta, a creamy sauce with tender leeks, peas and mushrooms. Sounds heavenly, don’t you think? This is a simple vegetarian dish that is the ultimate weeknight supper and a great way to enjoy some vegetables (like leeks) that you might not eat on a regular basis.
One-Pot Mushroom and Leek Pasta
Prep: 10 min | Cook: 17 min | Serves 4
2 tbsp salted butter
2-227g/8oz pkg. sliced button mushrooms
2 cloves garlic, minced
1 leek, halved and thinly sliced
3 cups water
3/4 cup 10% cream
375g/13oz whole wheat linguine pasta
3/4 tsp salt
½ tsp chili flakes
1 cup frozen peas
1. Heat an extra-large skillet over medium-high heat. Add butter and mushrooms, cook stirring frequently for 3 minutes. Add garlic and cook another minute.
2. Increase heat to high, add leek, water, cream, pasta, salt and chili flakes. Bring to a boil and cook 10-12 minutes, stirring frequently until most of the liquid has been absorbed. Stir in frozen peas and cook for another minute. Serve immediately.
Well, I think with this mushroom-packed recipe in tow, I’m ready for spring! Seriously, any time now… Thanks, as always to Louisa for sharing such a wonderful dish.
Follow along with Louisa online at Living Lou, on Twitter, Pinterest and Instagram!