Creamy Mushroom and Leek Linguine

Good evening!

Hope you all had a great weekend. I mostly relaxed after my midterms week ;-). And went back in my kitchen to cook a little!

I wanted something easy and comforting, yet tasty and different from restaurant food, that I ate more than I usually do last week. It was so good; one week without cooking made me miss being in the kitchen and eating what comes out of it ;-). I did eat some leftovers last week but it is not the same thing as when you’ve just made dinner!

Since I wanted something easy and comforting, pasta is not a surprising choice! And fresh pasta makes it even better.

Adaptation of “Linguines aux poireaux et aux champignons”, Menu Végé

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Ingredients:

• 1 leek, sliced
• 1 pkg (227 g) white mushrooms
• 2 dry shallots, sliced
• 2 small-medium bay leafs
• 3 tbsp earth balance (or butter)
• 3 tbsp unbleached all purpose flour
• 2 cups milk (I used 1% cow milk)
• 2 tbsp chopped chives + more to garnish
• Black pepper & salt to taste
• 1 pkg (350 g) fresh linguine

Directions: Steam sliced leek, mushrooms, shallots and bay leafs for 10 minutes. Remove bay leafs and set aside.
Bring a pot of water to a boil. Meanwhile, in a saucepan, melt the butter over medium heat. Add flour and mix, then remove from heat. Slowly whisk in milk. Put back on medium heat and stir until the sauce thickens. Reduce to medium-low and stir occasionally.
When water is boiling, add pasta and cook according to package directions. Add vegetables and black pepper to the sauce and stir. When pasta is ready, drain and add to the sauce. Stir to coat and serve garnished with chives and sprinkled with salt & pepper.

Serves 4-5

*Note: If you want to, you can add salt to the sauce when you add the vegetables or just add it when you serve the dish. I sprinkled with fleur de sel before serving and it was delicious. You do need to add a little salt; it doesn’t taste much without it and adding some brings out all the flavors of the sauce.