Herbed Pasta with Morel Mushrooms
Servings:
4
prep time:
30 mins
cook time:
10 mins
Total time:
40 mins
Ingredients
-
16 ounces spaghetti
-
1 tablespoon canola oil
-
4 ounces morel mushrooms , cleaned and sliced in half
-
1 leek, cleaned, chopped
-
1 clove garlic, minced
-
Vermont Creamery Unsalted Cultured Butter - 82% Butterfat
2 tablespoons
-
Juice from one lemon
-
Vermont Creamery Crème Fraîche
⅓ cup
-
½ cup chives
-
1 cup parsley
-
Vermont Creamery Classic Goat Cheese, crumbled
2 ounces
-
Red pepper flakes, if desired
Directions
- Begin to cook pasta in large pot, according to package directions. Reserve about 1/2 a cup of the pasta water; set aside.
- Meanwhile, heat oil over medium-high heat in large skillet until oil begins to shimmer. Add in sliced morel mushrooms; stir frequently 4-5 minutes or until they are lightly browned.
- Reduce heat to medium. Add chopped leeks; cook until leeks are softened. Stir in garlic and butter.
- Stir in 1/4 cup eserved pasta water & and crème fraîche to make a light sauce, adding additional reserved pasta water for desired sauce thickness.
- Drain pasta. Add cooked pasta to pan with mushrom mixture; stir to combine.
- Fold in freshly chopped herbs. Top with fresh goat cheese and pinch of red pepper flakes, if desired. Serve immediately.
