Pasta with leeks, mushrooms, thyme and cheese

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⇐ The Green Book

I've reduced the amount of pasta from 125g per person to 75g.
The recipe suggests linguine, tagliatelle, penne or fusilli. However, the picture with the article shows something like rigatoni. I used Mezzi Rigatoni №51 from Rummo, which is a pretty good brand.

Ingredients

for 4

4 Tbsp olive oil

20g butter

1 large leek - cleaned and cut into rings

250g mushrooms - sliced

salt and black pepper

few sprigs of fresh thyme

1 heaped Tbsp soft cheese, e.g. Philadelphia

1 heaped Tbsp grated parmesan

300g dried pasta- see preamble

Method

1. Bring a large pan of water to a boil for the pasta.
2. Put the butter, oil and leeks in a deep saute pan and cook on medium low until leeks start to wilt. Add the mushrooms, a pinch of salt and the thyme and cook for a few minutes.
3. Press a cartouche (piece of greaseproof paper the same size as your pan) on top of the vegetables, turn down heat and gently braise for 15 minutes. Turn off heat but keep warm.
4. Salt the boiling water well and add the pasta and cook according to the packet instructions, or slightly less time if you like very al dente.
5. In a small bowl, mix the soft cheese with the parmesan and add a little of the pasta cooking liquid and mix to a smooth cream. Stir through the vegetables.
6. When the pasta is done, lift it directly into the vegetables pan and mix. Add a little more pasta water if the you want to loosen the texture. Adjust seasoning.

Guardian - A kitchen in Rome - Rachel Roddy https://www.theguardian.com/food/2023/mar/27/rachel-roddy-recipe-pasta-leeks-mushrooms-thyme-soft-cheese

indian pasta