I gotta tell you, this beautiful weather we are having out here has really put me in a great mood. The temperatures have dropped since last week with the perfect amount of crispness in the air. Pruning apple trees in the sunshine is an absolute ball!
And you want to know what else has put a smile on my face. Creamy mushroom and leek pasta. Taylor and I whipped up a huge batch of pasta the other night, made a delicious cream sauce, and curled up on the couch in a food coma after each consuming a second helping. This was delicious!
The picture doesn’t do it any justice. It was a lot creamier than it looks.
Here what you need:
3 tbsp butter
2 leeks, trimmed and sliced (white and pale green only)
2 1/3 cup mushrooms, sliced
1/4 cup flour
1 cup chicken stock
2/3 cup cream
salt and freshly ground black pepper
Gruyère cheese for topping and fried bacon pieces for topping!
Heat butter in a large saucepan. Add leeks. Sautee until tender. About ten minutes. Make sure to stir often so they don’t burn! Add mushrooms. Stir. Gradually stir in the flour. Then add chicken stock, and cream. Bring to a boil. Stir until mixture has thickened. Remove from heat and top over cooked pasta. We added crumbled bacon and Gruyère cheese. Enjoy