Angel Hair Pasta With Portabellas Leeks And Balsamic Vinegar Recipe

Ingredients for Angel Hair Pasta With Portabellas Leeks And Balsamic Vinegar

• 8 ounces angel hair pasta
• Extra Virgin Olive Oil
• 1 large leek, white and light green parts only, thinly sliced and well washed
• Garlic Cloves
• Portabella Mushroom Caps
• 2 tablespoons balsamic vinegar
• Salt and freshly ground black pepper to taste

How to Make Angel Hair Pasta With Portabellas Leeks And Balsamic Vinegar

1. 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.
2. 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.
3. Add the minced garlic and sauté for another 30 seconds, until fragrant.
4. 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.
5. Stir in the balsamic vinegar and season generously with salt and freshly ground black pepper.
6. 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.
7. Serve immediately. Garnish with freshly grated Parmesan cheese (optional).