| Level: | Easy |
| Total: | 45 min |
| Prep: | 15 min |
| Inactive: | 15 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- 1-ounce dried porcini mushrooms
- 1 pound linguine
- 4 teaspoons olive oil, divided
- 2 leeks, chopped
- 2 cups sliced shiitake mushrooms
- 2 tablespoons chopped fresh sage leaves or 1 teaspoon dried
- 1 cup frozen green peas
- 1 cup reduced-sodium vegetable broth
- 1/4 cup chopped fresh parsley leaves
- Salt and freshly ground black pepper
- 4 ounces Asiago or Romano
Instructions
- Soak porcini mushrooms in 1 cup hot water for 15 minutes. Drain, reserve soaking liquid and set aside.
- Cook linguine according to package directions. Drain and set aside.
- Heat 2 teaspoons of the oil in a large skillet over medium heat. Add leeks and cook 2 minutes. Add drained porcini mushrooms and shiitake mushrooms and cook 3 to 5 minutes, until soft. Add sage and stir to coat. Add peas, broth and reserved porcini soaking liquid (strain liquid through a paper towel to remove debris) and bring to a simmer. Simmer 5 minutes. Add mixture to linguine, add parsley and toss to combine. Season, to taste, with salt and black pepper. Transfer to a serving platter and, using a vegetable peeler, shave Asiago cheese over top.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 676 |
| Total Fat | 15 g |
| Saturated Fat | 6 g |
| Carbohydrates | 108 g |
| Dietary Fiber | 10 g |
| Sugar | 8 g |
| Protein | 29 g |
| Cholesterol | 29 mg |
| Sodium | 773 mg |
Reviews
I used thin spaghetti, because the store was out of gluten-free linguini. It was one that no one who I’ve served it to realized it wasn’t wheat. Another change I made- the store had asparagus on sale and I bought it not knowing what I’d do with it. I cut up half the bunch in 1/2″ pieces and used it instead of peas. I blanched them in the water before cooking the pasta.
My father is picky, but he loved it. I cooked all the veggies and only 8 oz of pasta and that gave a very good ratio, we all thought. I did reduce the amount of liquid added to the pasta later.
I like pasta & mushrooms and everything else in this dish. But yuk. I didn’t eat more than 3 bites. My husband did, but he’s a dutiful, eat everything on your plate because he grew up at the end of the depression guy who doesn’t even like pasta. Still, he ate his & mine, too (but that was all — usually he goes on for seconds — being a tall, but skinny guy!) But I thought it was awful! Inedible!
I can’t believe how horrible this dish was! My husband couldn’t even eat his. I don’t know what I could do to salvage it. There’s so much to send down the disposal. I was hoping that someone here would have had a suggestion to salvage it. Sorry Robin but this was horrible….
I absolutely love mushrooms so I thought I would really enjoy this dish but it was horrible.
This was quick and easy, very flavorful! My husband and 11 year old daughter loved this dish!
Fantastic recipe for a light pasta meal. The smoky flavor from the mushrooms is wonderful, very unique. Easy to make and was a big hit with the family. Be sure to to salt and pepper well.