Week 22: Leek, Mushroom, and Almond Linguine + Chard and White Bean Soup

I’m pretty pleased with myself this week – I’ve landed on two recipes I’ve never made before that I absolutely adore. This is one of the many things I love about being part of the Root Radical CSA – it makes me creative and more adventurous in my cooking, and I get to discover wonderful new flavours and dishes. You may be thinking ‘uh, the recipes this week are soup and pasta, big deal’ – but this is not just any soup or pasta. The flavours! The colours! The texture! Curious? Check out the recipes below, and in less than 30 minutes you’ll have yourself a vibrant, simple-but-complex pasta, or an umami-filled and comforting-but-light soup. Or you can do as I did, make them both, and have bountiful leftovers.

More Magnificent Meal Musings:

Leek, Mushroom, and Almond Linguine

I present to you another fabulous recipe from bon appétit. The instructions below are literally copied and pasted from Rick Martinez because there was nothing I could improve upon. I adapted the ingredients ever so slightly to suit what items I had on hand (the original recipe calls for orecchiette instead of linguine and shiitake mushrooms). I cannot wait to make this pasta again – it's complexity of flavours is stunning, especially from a dish with so few ingredients, and that comes together in less than 30 minutes.

Prep Time 10 minutes
Cook Time 15 minutes


  • ¼ cup plus 2 tablespoons olive oil divided
  • ½ cup raw almonds coarsely chopped
  • ½ cup parsley leaves with tender stems chopped
  • 1 teaspoon finely grated lemon zest
  • 2 tablespoons plus ⅓ cup grated Parmesan divided
  • Kosher salt freshly ground pepper
  • 1 pound mushrooms, stemmed, caps torn into pieces (white, cremini, shiitake all work)
  • 2 large leeks, pale-green and white parts only, halved, sliced into ¾-inch pieces (I used 3 smallish ones)
  • 2 garlic cloves, finely chopped
  • ¾ cup vegetable stock
  • Linguine or pasta of choice


  1. Heat ¼ cup oil in a large skillet over medium-high. Cook almonds, tossing frequently, until lightly golden, 1–2 minutes. Using a slotted spoon, transfer almonds to a medium bowl, leaving that almondy-oil goodness in the skillet.
  2. Let almonds cool 10 minutes. Toss with parsley, lemon zest, and 2 Tbsp. Parmesan; season with salt and pepper. Set aside.
  3. Add remaining 2 Tbsp. olive oil to almond oil in skillet. Heat over medium-high and cook mushrooms, undisturbed, no matter how much you may wish to give them a toss, until browned on 1 side, about 2 minutes. Toss and continue to cook, undisturbed, until browned on underside, about 2 minutes. Season with salt and pepper and continue to cook, tossing occasionally, until mushrooms are tender but still retain their shape and have some bite, about 2 minutes more.
  4. Add leeks and garlic, season with salt and pepper, and cook until leeks are bright green and just getting tender, 4–5 minutes. Add stock and bring to a simmer.
  5. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente, 8–10 minutes. Drain and transfer to skillet with mushroom mixture. Add remaining ⅓ cup Parmesan and cook, tossing, until sauce is nice and silky and creamy and lightly coats pasta, 2–3 minutes.
  6. Serve pasta topped with reserved almond mixture.

Chard and White Bean Soup

A simple, light, and robustly-flavoured soup (thank you, parmesan), this recipe makes for an excellent dinner or lunch paired with crusty bread and a glass of wine. Swiss chard is my hardy leafy green of choice, but kale could easily be used in its place. I made this soup in 30 minutes, and froze the leftovers for future lunches. Makes approximately 5-6 servings.

Prep Time 10 minutes
Cook Time 20 minutes


  • 1 large onion, diced
  • 2 medium carrots, diced
  • 1 bunch swiss chard, stemmed and roughly chopped
  • 1 cup tomatoes, diced
  • 2 Tbsp olive oil
  • 4 cloves garlic, chopped
  • 4-6 cups vegetable stock
  • 1 parmesan rind (optional, but adds incredible depth of flavour)
  • 1 can cannellini (white kidney) beans, drained and rinsed
  • salt and pepper to taste


  1. Heat olive oil in a heavy bottom pot over medium heat. Add onions, and cook until translucent about 5 minutes. Add carrots and garlic, and cook an additional 5 minutes.

  2. Add in the stock, tomatoes, and parmesan rind (if using). Bring to a simmer and let cook for at least 10 minutes, and up to 20 minutes.

  3. Stir in beans and Swiss chard and cook for a few more minutes, until the chard leaves are cooked but still vibrant. Season with salt and freshly ground pepper to taste.

  4. Serve topped with parmesan.