Easy Vegetarian Leek and Mushroom Pasta Sauce

By | July 28, 2015

mushroom and leek sauceThis easy vegetarian recipe takes just twenty minutes, and you can make the sauce with just three ingredients. It’s a great standby for cooking after work, and makes a nice change from rich and fancy dishes during the holidays.

I use garlic and herb cream cheese or Borsin cheese with garlic and herbs to cut down on ingredients and preparation time, but if you prefer you can just add some garlic to the mushrooms as you’re cooking them, then add some herbs as you add plain cream cheese.

It may seem a bit fussy to cook the mushrooms and leeks separately at first, but it helps each to retain their own flavor and gives a better texture balance, keeping the mushrooms firmer.

Cook time: 20 min

Ready in: 20 min
Yields: 2

Ingredients

  • 8 oz linguine, spaghetti or pasta of your choice
  • 2 tbsp butter – divided
  • 1 leek
  • 1 cup sliced mushrooms
  • 1/2 cup garlic and herb cream cheese

I love Boursin cheese in this recipe. The major downside is that not much of it gets into the sauce as I eat it as I go along. Regular store brand cream cheese with garlic and herbs makes for a more affordable,less rich, if less scrumptious sauce.

Instructions

  1. Put some water on to boil in a large pasta pot
  2. Slice your leek and mushrooms
  3. Heat half the butter in a skillet or frying pan
  4. Add the leeks and cook for 5 minutes until softened
  5. Take them out of the pan and set aside
  6. Your pasta water should be boiling so pop your pasta in and set the timer for your brand’s recommended cooking time – about 10 minutes
  7. Heat the rest of the butter and fry the mushrooms for 5 minutes until starting to brown
  8. Add the leeks back in and turn the heat down
  9. Add the cream cheese and stir as it dissolves
  10. Add about a quart to a half cup of the pasta water to the sauce to slacken it a little so it’s saucy rather than spreadable
  11. Drain your pasta when it’s al dente
  12. Serve immediately with sauce on top.

Treat yourself to a pasta pot that doubles as a steamer so you can steam your veggies as your pasta is cooking.  

Serve your pasta in elegant crisp white pasta bowls and it will look fancy even if it’s a cheap and easy recipe. I’ve found plain white pasta bowls to be a great investment as they’re cheap and easy to replace over the years.

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