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Lemon, Mushroom, and Leek Pasta from the kitchen of Monica Bliss

Coming home after a snowy day of work or play, this simple and quick meal is a deep comforting hug that warms the depths of your soul. 

New Lebanon, N.Y.— This quick dish is warm and comforting for a winter evening. Served with a side salad, it’s perfect for a weeknight. Served with a hearty salad and fresh bread, it’s perfect for a weekend. When you come home after a snowy day of work or play, this simple and quick meal is a deep comforting hug that warms the depths of your soul. 

Lemon, Mushroom, and Leek Pasta. Photo by Monica Bliss.

Lemon, Mushroom, and Leek Pasta

12 ounces of any pasta
10 ounces of peas, fresh or frozen
2 tablespoons of olive oil
1 pound of baby portobello, crimini, or button mushrooms, sliced
2 tablespoons of butter
2 leeks, sliced
4 closed of garlic, minced
1/2 cup white wine
1 cup of vegetable stock or broth
1/2 cup heavy cream
1/2 cup parmesan cheese, grated
1 lemon, juiced and zested
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoon fresh parsley or tarragon, chopped to garnish

Cook the pasta according to directions and microwave the peas in water for 5 minutes.

Meanwhile, sauté the mushrooms in olive oil in a skillet over medium heat for about 10 minutes.

Add the butter to the mushrooms and stir until melted. Then, add the leeks and garlic and cook for 3 minutes.

Add the wine; cook and stir for 1 minute. Add the stock; cook and stir for 1 minute. Add the cream; cook and stir for 1 minute. 

Add the cheese. Cook and stir until cheese is melted. Add lemon juice, zest, salt, and pepper, and stir until incorporated. 

Stir in the cooked pasta and peas. Serve immediately, garnished with grated parmesan and fresh parsley. 

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