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!
- 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
Instructions
- 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.
- 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.
- Add in the garlic and cherry tomatoes, and saute another minute or two.
- 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.
- Add cooked pasta to pan along with parmesan, asiago, and freshly cracked pepper; toss to combine.
- Throw in a few handfuls of fresh arugula and toss together.
- Serve immediately in bowls with another sprinkle of fresh parmesan.
