Recipe

Campanelle And Mushroom Pasta Recipe

	Discocmr / All my dishes 2 months, 4 weeks ago This is a real hit at my house - and it's good for you too. Adapted from Cooking Light Prep:10m Cook:15m Servings:6	Discocmr
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Ingredients

1 tbsp olive oil

1 tsp. butter

1 med. leek, thinly sliced

1 tsp. dried sage (if you have fresh increase to about 2 tsp fresh, minced)

5-6 cups of chopped wild mushrooms - you can use whatever mushrooms you have/like really

1 c. half and half

kosher salt to taste

fresh ground black pepper to taste

10 oz. campanelle pasta (whole wheat or regular)

Directions

Heat oil and butter in skillet; add leek and cook until tender.

Add sage and mix around well.

Add mushrooms; cook down until the liquid evaporates, stirring occasionally.

Add half and half and cook until it is reduced to about 6 tbsp.

Stir in salt and pepper.

While mushrooms cook and half and half reduces, cook pasta.

Drain pasta, combine with mushroom mixture, tossing gently to coat.

If you use whole wheat pasta, increase your half and half by about another 1/4 c. as the whole wheat pasta tends to soak up the half and half mixture more than regular pasta.

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