Ingredients for Angel Hair Pasta With Portabellas Leeks And Balsamic Vinegar
- 8 ounces angel hair pasta
- 2 tablespoons extra virgin olive oil
- 2 medium leeks (white and light green parts only), sliced
- 3 garlic cloves, minced
- 2 (6 ounce) portabella mushroom caps, sliced
- 2 tablespoons balsamic vinegar
- salt, to taste
- freshly ground black pepper, to taste
- 1/2 cup pasta cooking water (reserved)
- freshly grated Parmesan cheese (optional)
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How to Make Angel Hair Pasta With Portabellas Leeks And Balsamic Vinegar
- Bring a large pot of salted water to a boil. Add the angel hair pasta and cook for 2-3 minutes, or until al dente. Reserve about 1/2 cup of pasta cooking water before draining.
- While the pasta cooks, heat the olive oil in a large sauté pan over medium heat. Add the sliced leeks and sauté for 2-3 minutes, until softened.
- Add the minced garlic and sauté for another 30 seconds, until fragrant.
- Add the sliced portabella mushrooms to the pan and sauté for 5-7 minutes, stirring frequently, until they are wilted and have released their liquid. Increase heat to medium-high towards the end to evaporate excess moisture.
- Stir in the balsamic vinegar and season generously with salt and freshly ground black pepper.
- Add the drained pasta to the pan with the mushroom mixture. Toss to combine, adding a little pasta water if needed to create a light sauce.
- Serve immediately. Garnish with freshly grated Parmesan cheese (optional).
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
17g
Fat
12g
Carbs
19g
