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Pasta with Grilled Leeks, Onions and Mushrooms

Pasta with Grilled Leeks, Onions and Mushrooms
Cook Time
26 min
Yields
6 servings

A simple vegetarian pasta dish filled with fall vegetables.

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ingredients

6
baby leek, or the whites, of 3 large leeks
salt, to taste
pepper, to taste
1
portabello mushroom, stem removed
1
bottle small vidalia onion, quartered
1
bunch fresh basil
4
Tbsp olive oil
2
cloves garlic, chopped
½
cup dry white wine
2
sprig fresh thyme, chopped
5
plum tomato, seeded, and, chopped, with juice
¼
cup thirty-five percent cream
freshly grated parmesan cheese
1 16
oz package of pasta
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directions

Step 1

Wash leeks well. Trim and cut in half lengthwise.

Step 2

Season with salt and pepper. Combine mushroom, onion and leeks in 2 tablespoons of the olive oil and add the chopped basil.

Step 3

Toss in a bowl. Grill slowly for about 10 minutes so outside is soft and middle is tender.

Step 4

Chop vegetables in smaller pieces and set aside.

Step 5

In a large skillet, sauté garlic about 1 minute in the rest of oil until soft.

Step 6

Add wine, thyme and tomatoes and simmer for about 8 minutes until slightly thickened.

Step 7

Add cream and grilled vegetables and simmer covered for about 7 minutes or until thickened.

Step 8

Season with salt and freshly ground pepper.

Step 9

Cook pasta in a large pot of boiling, salted water until tender.

Step 10

Drain and toss with sauce. Serve with freshly grated Parmesan cheese

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