Linguine With Leeks & Mushrooms
December 16, 2015
"This is out of the "Everyday Cooking" cook book...it's yummy."
- Serving Size: 1 (225 g)
- Calories 387.3
- Total Fat - 15.4 g
- Saturated Fat - 6.9 g
- Cholesterol - 85.2 mg
- Sodium - 149.3 mg
- Total Carbohydrate - 46.2 g
- Dietary Fiber - 1.2 g
- Sugars - 5.2 g
- Protein - 15.9 g
- Calcium - 121.3 mg
- Iron - 3.5 mg
- Vitamin C - 7.6 mg
- Thiamin - 0.7 mg
Steam leeks, mushrooms and bay leaf over a large pan of boiling water for 10-15 minutes until tend.
Discard bay leaf and keep the vegetables warm.
Melt butter in a large pan, add flour and cook gently for 1 minute, stirring.
Remove from heat and gradually add milk.
Return to heat and bring to the boil, stirring, until thickened.
Reduce heat and simmer for 2 minutes, stirring.
Add leek and mushrooms, chives and black pepper, heat through.
Cook pasta in a large pan of boiling water until al dente.
Drain well, return to pan, add leek and mushrooms sauce and toss lightly to combine.
Garnish with fresh chives.
Tips & Variations
No special items needed.