Pasta with Mushrooms and Leeks Recipe

This rich-tasting pasta dish makes a quick and easy supper. The recipe can easily be doubled or even tripled.
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SERVINGS
2
Ingredients
  • 1 large leek
  • 1 box fresh mushrooms (4 - 8 oz) or use canned
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1/2 cup dry white wine or water
  • 4 ounces spaghetti or other pasta
  • 2 eggs
  • 1/4 cup Half and Half or cream
  • 1/2 teaspoon salt, plus extra for the spaghetti water
  • freshly ground pepper, to taste
  • 1 very small pinch nutmeg (optional)
  • 1/4 cup grated cheese
  • parsley, for garnish (optional)
Container:10 or 12 inch skillet
Directions
PREP
15 mins
COOK
15 mins
READY IN
30 mins
  • Put 2 - 3 quarts water and 1 tablespoon salt in a large pot and heat.
  • Trim and wash leek: cut off dark green top, leaving white and light green parts. Slice in half lengthwise, wash under running water, and chop finely. Slice the mushrooms ( drain, if using canned).
  • Heat oil and butter in skillet. Add leeks and mushrooms, cooking until leeks are tender, 5 - 8 minutes. Add wine or water, stirring to scrape up any browned bits, and continue cooking until  most of the liquid has evaporated.
  • Meanwhile, add spaghetti to boiling water and cook according to package directions.
  • While spaghetti cooks, mix together eggs, Half and Half, salt, pepper, nutmeg (if using) and cheese.
  • When spaghetti is just barely done, drain and add to leeks. Stir to mix well. Add egg mixture and cook, stirring, until eggs are cooked, about 2 minutes.
  • Serve immediately, sprinkled with parsley, if using,
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