Pasta with a Creamy Mushroom, Celery & Leek Sauce
Gnocchi are what I always think should go with this sauce, but I was not up to wrestling with gnocchi, so it's plain old dried pasta again. Nobody's complaining; it's still very good stuff. For the mushrooms, I like to use a mixture of button mushrooms and fresh shiitake mushrooms, but I would think that pretty much any mixture of mushrooms would be good.
This would make an elegant pasta course in a multi-course meal. It's definitely on the rich side, so if it's not served in smaller portions as a starter, I would suggest pairing it with a light green salad. I would also suggest checking out Presto Pasta Nights at Once Upon a Feast for a ton of great pasta ideas.
4 servings
25 minutes - 15 minutes prep time
450 to 500 grams (1 pound) dried pasta
2 to 3 cups diced mixed fresh mushrooms
2 stalks of celery
1 medium leek
3 tablespoons butter
2 tablespoons flour
1/4 teaspoon dried thyme (or fresh is better if you have it)
salt & pepper
1 cup light cream
1/3 cup grated Parmesan cheese
1/4 cup minced fresh parsley
Put a large pot of salted water on to boil for the pasta.
Clean the mushrooms and dice them fairly finely. Wash and trim the celery and leek, and chop them finely. Mince the parsley and grate the cheese.
This sauce is ready in about 8 minutes, so don't start cooking it until the pasta is sufficiently far along that they will be ready at the same time.
Melt the butter in a large skillet over medium-high heat, and sauté the mushrooms, celery and leeks until tender, about 5 minutes. Stir regularly. Sprinkle the vegetables with the flour, and season with the thyme and salt and pepper. Cook, stirring constantly for another minute or two.
Remove the pan from the heat and mix in the cream, cheese and parsley. (If you like, reserve a little of the cheese and parsley for garnishing.) Stir constantly until the sauce is well mixed and thickened.
Toss with the cooked, drained pasta and serve at once.
This would make an elegant pasta course in a multi-course meal. It's definitely on the rich side, so if it's not served in smaller portions as a starter, I would suggest pairing it with a light green salad. I would also suggest checking out Presto Pasta Nights at Once Upon a Feast for a ton of great pasta ideas.
4 servings
25 minutes - 15 minutes prep time
450 to 500 grams (1 pound) dried pasta2 to 3 cups diced mixed fresh mushrooms
2 stalks of celery
1 medium leek
3 tablespoons butter
2 tablespoons flour
1/4 teaspoon dried thyme (or fresh is better if you have it)
salt & pepper
1 cup light cream
1/3 cup grated Parmesan cheese
1/4 cup minced fresh parsley
Put a large pot of salted water on to boil for the pasta.
Clean the mushrooms and dice them fairly finely. Wash and trim the celery and leek, and chop them finely. Mince the parsley and grate the cheese.
This sauce is ready in about 8 minutes, so don't start cooking it until the pasta is sufficiently far along that they will be ready at the same time.
Melt the butter in a large skillet over medium-high heat, and sauté the mushrooms, celery and leeks until tender, about 5 minutes. Stir regularly. Sprinkle the vegetables with the flour, and season with the thyme and salt and pepper. Cook, stirring constantly for another minute or two.
Remove the pan from the heat and mix in the cream, cheese and parsley. (If you like, reserve a little of the cheese and parsley for garnishing.) Stir constantly until the sauce is well mixed and thickened.
Toss with the cooked, drained pasta and serve at once.
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