Pasta is one of my go-to favorites for a quick weeknight meal. I know that we shouldn't eat pasta very often and all that, but I love it! I started making this dish, or a version of it, a few years back and somehow it never made it to my blog until now. While my husband and I were eating it this time around, I was reminded of a time when we spent the weekend away in a cabin in a pretty secluded area (but it had a nice little kitchen). I made this pasta for our dinner one night. It was a wonderful weekend where we just hiked, read, played cards, and ate. I like dishes like these that are simple to make and still very satisfying.
Sometimes I change up the mushroom type, so feel feel free to try different ones. Oysters are quickly becoming one of my favorite mushrooms though. This pasta dish isn't full of a heavy sauce and it really makes the mushrooms and leeks the star of the dish. I also like to incorporate some chives and garlic (because almost everything is better with garlic). This dish will serve about four people. Serve with a green salad and some crusty bread if you like.
1 lb short cut pasta of your choice (I used rombi)
1 pat of butter
drizzle of extra virgin olive oil
3-4 leeks, white and light green parts only, cut in half and sliced into 1/4-inch half-moons
about 3/4 lb. oyster mushrooms, roughly chopped
1/4 teaspoon red pepper flakes
3 cloves garlic, minced
1/2 cup dry white wine or dry vermouth
1 tablespoon minced fresh chives
1 tablespoon fresh lemon juice
handful of fresh grated Parmesan cheese
sea salt and fresh cracked black pepper
Start boiling the water. When boiling, salt the water and cook the pasta until just under al dente. Reserve about 3 cups of the pasta water because you will need it to make the sauce.
In the meantime, warm the butter and olive oil in a large skillet over medium heat. When warm, add the leeks (make sure to soak the leeks in cool water for a few minutes and agitate them to remove all the grit and sand - rinse and then dry them off before cooking). Stir and let cook, stirring only occasionally, until they soften and begin to turn golden. Then move them to the outer edges of the pan and add the mushrooms. Cook, stirring only occasionally, until they soften and begin to turn golden.
Then add the red pepper flakes, garlic, some salt, and a good grind of pepper. Stir and cook until fragrant, about 1-2 minutes. Add the wine and scrape the bottom of the pan to de-glaze. Reduce the heat to simmer and cook until the wine is almost completely reduced.
By this time your pasta should be done. Add the pasta to the skillet along with 2 cups of the cooking water. Stir well. Stir in the chives and lemon juice. Add the Parmesan. Stir, check for seasoning, and serve hot. If the pasta is too dry, add the remaining cup of pasta water. Top with extra chives or Parmesan, if desired.
What was I cooking one year ago?: maple oatmeal streusel muffins
Two years ago?: baked eggs in portobello mushroom caps