Mushroom and Leek Pappardelle

A plant-forward spin on a traditional favorite. Al dente pappardelle pasta is tossed in a creamy mushroom and leek sauce featuring Custom Culinary® Gold Label Mushroom Base, studded with English peas and served with herbed ricotta cheese, shaved parmesan, and coarse black pepper.


What You'll Need

¼ cup Oil, Olive, Extra Virgin
2 cups Mushrooms, fresh, button
½ cup Leeks, bottoms, julienned, ½” 
¼ cup Garlic, fresh, minced
1 cup Cream, heavy
¼ cup Custom Culinary® Gold Label Mushroom base
1 gallon Water
½ cup Custom Culinary® Gold Label Mushroom base
9 oz Pasta, pappardelle, fresh, uncooked
½ cup Peas, green, frozen
To aste Pepper, black, course ground
½ cup Cheese, ricotta, whole milk
¼ cup Basil, fresh, leaves, torn
¼ cup Parsley, Italian, leaves rough chopped
¼ cup Cheese, Parmesan, shaved
PREPARATION

  1. In a large saucepan over medium-high heat for 3-4 minutes
  2. Add oil and mushrooms
  3. Sear the mushrooms for 2-3 minutes making sure not to move the mushrooms too much at first
  4. Once mushrooms begin to brown, sauté them in the pan for another 1-2 minutes
  5.  Add the leeks and garlic and cook for another 2-3 minutes until the leeks become translucent
  6. Next, add the cream and the Custom Culinary® Gold Label Mushroom Base and simmer over medium low heat for 10 minutes while we get the pasta ready
  7. While you are preparing the sauce, place the water into a medium sized stockpot. Add the Custom Culinary® Gold Label Mushroom Base. Making sure to taste the water to see if the water is well seasoned. Bring the water to a medium boil over high heat.
  8. Once the pasta sauce is complete, add the pappardelle to the boiling water and immediately stir the pasta making sure the water gets between each strand of pasta. Cook for 2 minutes total adding the peas into the water at the last minute. Drain the pasta and peas as you are returning the sauce to a higher simmer
  9. Add the drained pasta and peas into the flavorful sauce and gently toss to incorporate
  10. Add black pepper
  11. Plate the pasta by gently portioning into two bowls
  12. Embellish each portion with a dollop of ricotta, torn basil, chopped parsley and shaved Parmesan

CHEF'S TIP