These days, I'm all about recipes that minimize dishwashing. A flavorful, one-pan meal is all I need to be satisfied.
Just give me a mix of delicious flavors and textures from a single pan, and I'm content.
As the cool weather settles in, I find myself yearning for the warmth of autumn evenings. I've baked plenty of pumpkin treats and enjoyed various squash dishes, plus I'm savoring fall salads and hearty soups. My go-to ingredient, especially in fall, is mushrooms.
It's funny; I wasn't always a mushroom fan. In the past, the bland portobello caps I encountered as the only vegetarian option didn't win me over. However, mushrooms have made a comeback. From coffee powders to mushroom jerky, their popularity is undeniable. Now that I know how to cook them right, I can truly appreciate their rich flavor.
While mushrooms contribute remarkable umami to this dish, the jammy leeks elevate it further. Cooked low and slow, they create a luxurious texture that feels indulgent without being overwhelming. Slice them thinly to allow them to meld beautifully with the pasta, becoming sweet and savory, complementing the mushrooms perfectly for a delightful one-pan meal.
Greens are essential too. I love using hearty dino kale in autumn, though curly kale works well too. Spinach or arugula can be added at the end for added freshness without losing their structure.
Top it off with grated parmesan and a squeeze of lemon for a burst of flavor, and you'll have a perfect dish.
To make cooking easy, prepare your ingredients ahead of time. Organize everything as you go, keeping the process mostly hands-off.
This pasta can be dressed up or down based on available ingredients, but I believe that using quality components is what transforms a weeknight dinner into something special. I love tasting each flavor—the sweet, buttery leeks, earthy mushrooms, the crunch from the kale, and the zesty lemon that brightens everything up. It's absolutely delicious!
Serve it alongside your favorite autumn salad and enjoy a cozy evening!
Preparation
20 minutes
Cooking Time
40 minutes
Categories
Ingredients
- 1 tbsp olive oil
- 1 tbsp butter
- 1 large leek, finely chopped
- 1 tsp salt
- pinch of red pepper flakes
- 1/2 tsp dried thyme
- 3 cloves of garlic, sliced
- 8oz shiitake mushrooms, sliced
- 1 tbsp soy sauce
- 3 cups kale, chopped
- 3 sage leaves, sliced thin
- pappardelle (or any pasta you prefer)
- juice of 1/2 lemon
- grated parmesan for topping
- salt and pepper to taste
- optional drizzle of olive oil for finishing
Instructions
- In a large skillet, heat the olive oil and butter over medium heat. Add the leeks and salt, stirring occasionally. Cover and cook for 30-40 minutes, stirring every 10 minutes until the leeks are caramelized. I like to mash them with a wooden spoon as they cook. If they dry out, add a bit of water.
- As the leeks cook, bring a pot of water to a boil so it's ready for the pasta.
- Add red pepper flakes, thyme, garlic, mushrooms, and soy sauce to the leeks. Stir and cook until the mushrooms are golden, about 5-7 minutes.
- Cook the pasta according to package instructions in the boiling water.
- When the pasta is cooking, add kale and sage to the skillet with the leeks and mushrooms. Reduce heat to low, cover, and stir until combined.
- Once the pasta is cooked, add it to the skillet with the vegetables, stirring to combine. For a saucier dish, add a ladle of pasta water. Mix in lemon juice and parmesan, adjusting with salt and pepper. Drizzle with olive oil if desired.
- Serve warm. Enjoy!
