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, chopped
-
1 ½ cup parsley, chopped
-
Vermont Creamery Classic Goat Cheese, crumbled
2 ounces
-
Red pepper flakes, if desired
Directions
- Cook pasta according to package instructions. Drain, reserving about 1/2 a cup of the pasta water.
- While pasta is cooking, heat oil in a large skillet until it 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 reserved pasta water & and crème fraîche and lemon juice to make a light sauce, add additional pasta water if necessary to reach desired thickness.
- Add cooked pasta to skillet to combine.
- Fold in freshly chopped herbs. Top with fresh goat cheese and pinch of red pepper flakes, if desired. Serve immediately.
