Mushroom Leek Orecchiette in White Wine Butter Sauce

OKAY, guys and gals: let’s talk.  This Mushroom Leek Orecchiette in White Wine Butter Sauce is magical.  And easy.  And Light and refreshing and delicious.

Mushroom Leek Orecchiette in White Wine Butter Sauce

This was a meal that came together with the few items I still had in my fridge on a lovely Friday evening.  I pulled out some leeks and mushrooms and went to town.

This dish is Oh so simple, my friends.  It can easily be prepared in less than 30 minutes, and is perfect for the whole family.  It also makes great leftovers might I add. This is a vegetarian dish, however, feel free to add protein of choice.  It would pair perfectly with shrimp, chicken, or even sausage. YUMMMMMMMERS.

Mushroom Leek Orecchiette in White Wine Butter Sauce
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Mushroom Leek Orecchiette in White Wine Butter Sauce

Mushroom Leek Orecchiette in White Wine Butter Sauce

This Mushroom Leek Orecchiette in White Wine Butter Sauce is simple and oh so fresh! Makes for a perfect weeknight dinner that the whole family will love!

  • Author: Lindsay // Tipps in the Kitch
  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Total Time: 30 mins
  • Yield: 4 1x

Ingredients

  • 1 1/2 T Ghee
  • 1 T Olive oil
  • 2 leeks, pale-green and white parts only, halved and sliced thinly
  • 12 oz white mushrooms, sliced
  • 4 cloves garlic, minced
  • 1 c cherry tomatoes
  • 12 oz orecchiette
  • 2/3 c white wine
  • 2 T butter
  • 1 c parmesan, shredded
  • 1/2 c asiago, shredded
  • Salt and Pepper to taste
  • A few large handfuls of fresh arugula
Scale

Instructions

  1. Bring a big pot of salted water to a boil and cook those noodles until al dente. Strain and toss with olive oil; set aside.
  2. Heat up ghee and oil in a large skillet over medium heat. Once the oil is hot, add the leeks and mushrooms and saute for 4-6 minutes.
  3. Add in the garlic and cherry tomatoes, and saute another minute or two.
  4. Pour in the white wine and let simmer for a few minutes until it has reduced in half. Add in butter, salt, and pepper and toss together.
  5. Add cooked pasta to pan along with parmesan, asiago, and freshly cracked pepper; toss to combine.
  6. Throw in a few handfuls of fresh arugula and toss together.
  7. Serve immediately in bowls with another sprinkle of fresh parmesan.
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4 Comments

  • Reply
    Albert Bevia
    02.28.2018 at 5:29 am

    This looks amazing, I love leeks and any recipe that uses white wine! superb recipe 🙂

  • Reply
    Ben Myhre
    02.28.2018 at 6:20 am

    Looks like such a great, bright, pasta dish!

  • Reply
    Karly
    02.28.2018 at 10:03 am

    Looks amazing! Can’t wait to try!

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