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 - 82% 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 Get Ingredients 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 Kabocha, Sage, & Crème Fraîche Pappardelle Beet and Sweet Potato Galette Herbed Créme Fraîche Mashed Potatoes Pistou of Summer Veggies Crème Fraîche Root Vegetable + Sage Pot Pies White Prosciutto Flatbread With Arugula and Mascarpone