This recipe came in to being as I wanted to use my leftover Veggies before they went off and I wanted to save some money! The dish ended up tasting great, and for the first time, we got Viggo to eat an entire portion of the same food that we had! The recipe:
1-2 Leeks – Finely chopped and rinsed thoroughly. Use the green bits too
100 or so grams of sliced mushrooms
1-2 cloves of garlic – crushed or finely chopped
A generous amount of olive oil
Grated parmasan to serve
500 g of pasta – boiled
Heat a large frying pan or pot over high heat (it should be large enough to toss all the ingredients in. When it’s searing hot add a splash of oil (it doesn’t have to be oliveoil, in fact I prefer avoiding oliveoil for frying, as it loses some of its nice properties when heated to much) add the mushrroms – be careful not to crowd the frying pan, if necessary add some to start with and add more, when they’ve shrunk.
When the mushrooms are browned turn down the heat – if working with a stove that registers heat change slowly, do this in advance. Remove the mushrooms when they’re golden brown.
If necessary add another splash of oil and toss the leeks in. When they start getting soft and sweet add the garlic and fry for a couple of minutes. If they start to brown add some pasta water to stop the process.
Add the mushrooms.
Using a tong move the pasta from the water to the pot or pan with the leeks and mushrooms. If you don’t have a tong save some of the pastawater before you drain it and add to the mixture. Add a glug of olive oil to the mixture and toss it.
Grate a handful of parmasan over the pasta to serve. I like to put the pasta and the grater on the table, so people get fresh parmasan for their second serving!