Servings: 5
Calories: 520kcal
Ingredients
- 4 cups leek finely chopped
- 4 cups mushroom shitake, sliced
- 12 oz pasta gemelli
- 6 tbsp butter
- 2 tsp olive oil extra virgin
- 4 tsp garlic minced
- 6 fl oz vermouth dry
- 4 fl oz balsamic vinegar
- 4 tbsp Parmesan
- 2 tbsp thyme
Instructions
- Bring a large pot of water to boil. In the mean time, add a drizzle of olive oil and 5 tablespoon of butter to a large skillet.
- Slice thinly the white part of the leek and when the butter has melted add the leek, cook them at a medium heat and continue to stir them. Add 1 teaspoon of sugar and cook them until they are browned and present crispy edges. Add the garlic.
- Add mushroom and continue cooking them. Once they are cooked, add 1/4 cup dry vermouth and let it evaporate, while stirring the bottom of thee pan to collect all the brown bits.
- Add the thyme and a splash of balsamic vinegar. Mix it well.
- Once the water in the pot your previously put on the stove, boils, add salt and add the gemelli pasta. Cook accordingly to the package directions.
- Once the pasta is al dente, switch off the heat. And with the help of a spider spatula or slotted spoon, drain the pasta and transfer it directly in the pot where you have the sauce.
- Add one cup of the pasta cooking water and keep on cooking. Add the rest of the butter and the grated Parmesan, keep on stirring until the Parmigiano has melted. Your pasta is now coated with a creamy sauce.
- Switch off the heat. Transfer the gemelli to the plate and sprinkle with more thyme and eventually Parmigiano.
Nutrition
Calories: 520kcal | Carbohydrates: 71g | Protein: 14g | Fat: 18g | Sodium: 206mg | Potassium: 589mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1775IU | Vitamin C: 15mg | Calcium: 120mg | Iron: 3mg
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