I love using dried mushrooms in my recipes. They bring a big mushroom flavor into each dish. This pasta has no cream, but the mushroom broth brings a light creamy texture to each bite. 

 

This recipe is straightforward to make and perfect for a quick weeknight meal. Add a green salad on the side, and maybe a glass of Cabernet Sauvignon, and you are good to go! 

 

Yield 2 - 3 servings

 

1½ oz. dried mushroom medley 

1 Tbsp butter

1 Tbsp olive oil 

1 leek, use the white part only and slice thinly

2 shallots, minced

3 cloves garlic, minced

1 tsp fresh thyme, minced 

8 oz. pasta, gluten-free or gluten-full

Parmesan cheese, grated for garnish

 

In a small bowl with 2 cups of warm water, soak the mushrooms for 30 minutes. Once they are soft, remove them from the water and reserve ¾ cup of the mushroom broth for later. Chop the mushrooms into bite-size pieces. 

 

In a medium-size skillet, heat the butter and the oil on medium heat. Once the butter has melted, add the leek, shallots, garlic, and thyme and sauté for about 2-3 minutes until the shallots and leeks are soft. Add the mushrooms and mushroom broth and simmer on low until half of the liquid has reduced. Season with salt and pepper to taste.  

 

Boil the pasta per the package directions and drain. Add the pasta into the skillet and toss together. Serve immediately and garnish with parmesan cheese.

 

Just Salt It, and enjoy!