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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

Ingredients

  • 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

Instructions

  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.