PREP TIME5 minutes
COOK TIME15 minutes
TOTAL TIME20 minutes

INGREDIENTS

  • 250 g (½ lb) orecchiette
  • 3 tablespoons olive oil
  • 1 large leek, white and light green parts only, finely chopped
  • 250 g (½ lb) chestnut mushrooms, sliced
  • 125 g (¼ lb) shiitake mushrooms, sliced
  • 4 garlic cloves, finely chopped
  • ½ teaspoon red chilli flakes
  • ½ cup fresh parsley, roughly chopped
  • ½ cup fresh dill, roughly chopped
  • Salt and pepper to taste

INSTRUCTIONS

    1. Bring a large pot of water to a boil, salt it, and cook the orecchiette al dente according to the instructions on the package. Reserve a cup of pasta water before draining.
    2. Meanwhile, heat the olive oil in a large pan and add the leek and mushrooms. Sauté for 10 minutes, stirring often, until the mushrooms are soft and slightly golden.
    3. Stir in the garlic and red chilli flakes and continue to cook for another minute.
    4. Transfer the cooked pasta to the pan and toss well. Add a bit of pasta water if it looks too dry.
    5. Stir in the fresh parsley and dill, season to taste and serve immediately.

NUTRITION INFORMATION:

 

YIELD:

 4

SERVING SIZE:

 1
Amount Per Serving: CALORIES: 231TOTAL FAT: 11gSATURATED FAT: 2gTRANS FAT: 0gUNSATURATED FAT: 9gCHOLESTEROL: 0mgSODIUM: 92mgCARBOHYDRATES: 28gFIBER: 3gSUGAR: 3gPROTEIN: 7g

By admin