Pasta with Leeks, Mushrooms and Sun-Dried Tomatoes

Preparation Time:

45 min

Cooking Time:

7 min


4 servings

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Made with

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  • 1 packet MITSIDES Conchiglie
  • 3 tablespoons olive oil
  • 1 large or 2 medium leeks
  • 2 garlic cloves, crushed
  • 2 cups mushrooms, cut in small pieces
  • 6 sun-dried tomatoes, cut in medium pieces
  • 3 tablespoons dry, white wine
  • 4 tablespoons chicken or vegetable stock
  • 6 tablespoons fresh cream
  • 2 teaspoons fresh basil, chopped
  • 2 teaspoons fresh parsley, chopped
  • Salt, pepper


1. Remove the tips of the leeks, cut in thin slices, wash and drain well.
2. Add the pasta to a large saucepan of plenty of salted, boiling water and boil, uncovered, until al-dente.
3. Meanwhile, heat the olive oil in a pan and gently fry the leeks and garlic for a few minutes. Add the mushrooms and cook until leeks are soft.
4. Add the wine and stock and simmer for a while. Add the sun-dried tomatoes and then the fresh cream and simmer, stirring for another 3 minutes. Add basil and parsley and season to taste.
5. Drain the cooked pasta, mix with the sauce and serve with freshly grated parmesan.

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