Herbed Pasta with Morel Mushrooms 4 servings 30 min prep time 40 min total time Facebook Twitter Pinterest Email Print Your Name* Your Email* Your Friend's Email* This pasta is packed with bright lemon, lots of freshly chopped herbs, and topped with a sprinkle of fresh goat cheese and red pepper flakes. Ingredients16 ounces spaghetti 1 tablespoon canola oil 4 ounces fresh morel mushrooms, cleaned and sliced in half 1 leek, cleaned, chopped 1 to 2 cloves fresh garlic, minced 2 tablespoons Vermont Creamery Unsalted Cultured Butter - 86% Butterfat Juice from one lemon 1/3 cup Vermont Creamery Crème Fraîche 1/2 cup chopped chives 1 cup chopped parsley 2 ounces Vermont Creamery Classic Goat Cheese crumbled red pepper flakes, if desired Directions STEP 1 Begin to cook pasta in large pot, according to package directions. Reserve about 1/2 a cup of the pasta water; set aside. STEP 2 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. STEP 3 Reduce heat to medium. Add chopped leeks; cook until leeks are softened. Stir in garlic and butter. STEP 4 Stir in 1/4 cup reserved pasta water and crème fraîche to make a light sauce, adding additional reserved pasta water for desired sauce thickness. STEP 5 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. Related Recipes Green Pea Soup With Mascarpone Antipasto Cheeseboard Bacon and Pepper Goat Cheese Tart Lemon-Mascarpone Pasta Cauliflower and Celeriac Mash with Crème Fraîche Grilled Shrimp with Garlic Butter