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Mushroom and Leek Creamy Pasta
A quick, restaurant‑quality pasta made with sliced mushrooms, sweet leeks, a splash of chicken stock and a touch of cream. Served with fresh tarragon and optional garlic‑olive‑oil bruschetta, this dish comes together in under 45 minutes using everyday pantry staples.
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Cost Breakdown
Critical Success Points
- • Searing mushrooms quickly over high heat for color
- • Cooking leeks until all released water evaporates
- • Reducing stock before adding cream to concentrate flavor
- • Undercooking pasta slightly so it finishes in the sauce
Safety Warnings
- • Handle boiling water and hot pasta pot with care to avoid burns.
- • Hot oil can splatter; keep a lid nearby and use a splatter guard if needed.
- • Use oven mitts when handling the hot skillet.
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