While mushrooms are definitely the stars of the show in this recipe, they get a boost from seasonal spring favourites like leeks and peas.This is a simple vegetarian dish that is the ultimate weeknight supper!
Recipe Courtesy of Living Lou
Prep Time: 10 min. | Cook Time: 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.