Fettuccine With Leeks And White Beans Recipes

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LEEK AND MUSHROOM PASTA



Leek and Mushroom Pasta image

This Leek and Mushroom Pasta is a jazzed up aglio e olio with sautéed leeks and mushrooms. It can be easily made in under 20 minutes with only 8 basic ingredients making it great weeknight dish you can throw together at a moments notice! | Gluten Free + Dairy Free + Vegan

Provided by Sarah Nevins - A Saucy Kitchen

Categories     Mains

Time 20m

Number Of Ingredients 8

1 lb | 450 g dried gluten free vegan penne
1/3 cup | 80 ml olive oil
1 large leek, white parts only sliced
8 oz | 125 g mushrooms, sliced
2 tablespoon | about 6 cloves garlic, minced
1 teaspoon sea salt
1/2 cup fresh parsley, chopped
1 teaspoon red chili flakes, optional

Steps:

  • Prepare pasta according to package instructions. Once cooked, reserve 1/4 cup of the pasta water. Drain the rest and set both pasta water and pasta aside.
  • Add the olive oil to a large skillet and warm over a medium heat. Add the leeks, mushrooms and a pinch of salt. Cook 5-7 minutes to soften.
  • Add the garlic and cook another 3-4 minutes. Stir often to keep the garlic from burning. Turn off the heat until you're ready to add the pasta.
  • Add the pasta to the mushroom-leek mixture along with 1 teaspoon salt, 1 teaspoon red chili flakes, chopped parsley, chili flakes (if using) and reserved pasta water. Mix well making sure to evenly coat the pasta with sauce.
  • Taste with additional salt, chili and parsley as needed and enjoy.

FETTUCCINE WITH LEEKS AND WHITE BEANS



Fettuccine With Leeks and White Beans image

Make and share this Fettuccine With Leeks and White Beans recipe from Food.com.

Provided by jovigirl

Categories     Beans

Time 55m

Yield 6 serving(s)

Number Of Ingredients 9

2 tablespoons olive oil
1 lb leek, white parts only, sliced and cleaned
2 (15 1/2 ounce) cans cannellini beans, drained and rinsed
2 (14 1/2 ounce) cans low sodium chicken broth
1/2 teaspoon dried sage
12 ounces fettuccine
2 tablespoons fresh lemon juice
1/2 cup heavy cream
1/2 cup finely grated parmesan cheese

Steps:

  • In a large skillet, heat 1 tbsp oil over medium-low heat. Add leeks, 3/4 tsp salt, and 1/4 tsp pepper. Cook, stirring often, until softened, about 10 minutes.
  • Add beans, broth and sage to pan; with a potato masher, mash about 1/3 of the beans. Bring to a boil; reduce to a simmer. Cook until sauce has thickened but is still soupy, about 10 minutes. Cool; transfer to a covered container and keep warm.
  • Meanwhile, in a large pot of boiling salted water, cook pasta according to package directions. Drain; rinse. Transfer to a bowl and toss with remaining tbsp of oil to coat.
  • In large 5-quart saucepan over medium heat, bring sauce and lemon juice to a simmer. Stir in cream and Parmesan. Add pasta; cook, stirring, until heated through. Serve sprinkled with more Parmesan cheese.

Nutrition Facts : Calories 636.1, Fat 18.3, SaturatedFat 7.7, Cholesterol 82.4, Sodium 212.1, Carbohydrate 91.1, Fiber 12.5, Sugar 4.9, Protein 29.8

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