Mushroom, Leek and Herbed Cheese Pasta with Hazelnut Gremolata
There’s something so subtle and luxurious about a bowl of mushroom and leek pasta that leans in on nature. Earthy and umami-rich mushrooms mix with silky leeks that have been melted down to their natural sweetness and are then enveloped in a wine-infused herbed cheese cream sauce. Here it is served over rigatoni and topped with a hazelnut gremolata for a nutty and bright finish.
Equipment
- large skillet
- 5- to 6-quart pot for pasta
- zester or grater
- small and medium bowl
- cheese grater, optional
Ingredients
- 10 to 12 ounces rigatoni, reserve 1 cup cooking water
- 3 tablespoons olive oil, divided
- 2 tablespoon butter, divided
- 2 leeks, cut lengthwise and then into ¼" half-moons
- 1-½ pounds assorted mushrooms, cut into thin slices (about ¼")
- 1 teaspoon kosher salt, divided divide
- ½ teaspoon fresh ground black pepper
- ½ cup sherry wine
- 1 cup heavy whipping cream
- 5 ounces herbed cheese, such as Boursin
- 1 tablespoon fresh chopped dill (or 1 teaspoon dried)
- 3 tablespoons chopped toasted hazelnuts
- 2 tablespoons chopped fresh parsley
- 1 teaspoon lemon zest
- grated Grana Padano (substitute Parmesan)
Instructions
- Prepare rigatoni according to package directions – reserve 1 cup cooking water.
- In a large skillet, heat one tablespoon olive oil and one tablespoon butter over medium high heat. Add the mushrooms and ½ teaspoon salt and cook, stirring occasionally, until the mushrooms release their moisture and have started to brown, about 10 to 15 minutes. Transfer to a bowl and reserve.
- Reduce heat to medium and add one tablespoon olive oil and one tablespoon butter. Add the leeks and ½ teaspoon of salt and cook until they have softened and have started to caramelize, about 8 minutes.
- Return the mushrooms to the skillet. Add the sherry wine, scraping up any remaining browned bits. Cook until reduced by half. Add in the heavy cream and cook until slightly reduced. Crumble the herbed cheese over the top stirring until smooth. Stir in the dill. If the sauce is too thick, add reserved pasta sauce in ¼ cup increments to thin.
- Prepare gremolata: In a small bowl combine hazelnuts, parsley and lemon zest. Emulsify with remaining tablespoon of olive oil.
- Serve sauce over prepared pasta. Top with grated Grana Padano and gremolata.