Spaghettini with Portabellos and Pesto -

In this recipe, I chose to use Spaghettini, which is slightly thinner than traditional spaghetti because I wanted something more delicate to make the other ingredients stand out. And boy did they ever! The pan fried portabellos and leeks paired with a robust fresh basil pesto –perfect dinner!

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  • Rating:   5
  • Prep.:  5 min
  • Serves: 2
  • Cook Time:  10min

Ingredients

  • 200 Grams Spaghettini
  • 1 Tbsp. Olive oil
  • 1 Shallot, peeled and minced
  • 1 Clove Garlic, peeled and minced
  • 1 Leek, roughly chopped
  • 3 Large Portobello Mushrooms, roughly chopped
  • 10 Sundried Tomatoes, sliced
  • 1/2 Cup Pesto Sauce
  • Salt and Pepper to taste

Preparation

  1. Place a large pot of salted water on the stove over high heat and bring to a boil.
  2. Drop in the uncooked pasta. Reduce heat to medium and cook uncovered for about 8 minutes.
  3. In a skillet over medium heat, add the olive oil with the shallot, garlic, and leek and sauté for about 2 minutes. Add in the chopped Portobello mushrooms and sundried tomatoes and sauté for 3 minutes until mushrooms are tender.
  4. Add the cooked pasta to the skillet with the mushrooms and toss well. Toss in the pesto and mix well.


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