Baked Penne with Leeks and Mushrooms

Leeks are relatively new to me, I started cooking with them regularly only in the last couple of years and it has become a staple in our home. I always preferred the robust flavor of onions and shallots so leeks was a late comer. Honestly I didn’t bother cooking with them because I didn’t see the point of using a mild flavored allium when a robust flavor can be achieved with onion or shallots. All changed when I read the impressive nutritional value of leeks.

Leeks are super nutritious and come with an impressive nutrient profile, they are rich in essential vitamins, minerals and flavonoids which are a great source of antioxidants. I try to incorporate in as many dishes I can, and in this pasta recipe leeks carries the dish beautifully. The subtle sweetness paired with earthy mushrooms is reminiscent of the classic French onion soup, but there is no onions here. The penne is cooked in the leek broth and not separately as you would most pastas. That means the pasta has absorbed all the goodness, so if you think the pasta looks like it lacks a sauce for a baked pasta, it all absorbed by the pasta.

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Baked Penne with Leeks and Mushrooms MAKES 4 SERVINGS

INGREDIENTS

• 4 leeks, washed throughly, dark green tops cut off, thinly sliced
• 2-3 white shallots, thinly sliced
• 4-6 cloves garlic, minced about a tablespoon
• 10 oz cremini mushrooms, stem removed and thinly sliced
• 1 cup dry white wine I like Pinot Grigio in this recipe
• 4-5 cups low sodium vegetable broth (depending on how much sauce you want and the cooking time for pasta)
• 2 tablespoons fresh thyme leaves (or 2 teaspoons dried thyme)
• 1 bay leaf
• 8-10 oz penne or pasta of your choice (2-3 oz per serving, if you like more pasta increase the broth)
• ¼- ½  teaspoon chili flakes
• Sea salt as needed
• Cracked pepper as needed
• 3 tablespoons olive oil
• 2-3 tablespoons cream cheese
• ½ – 1 cup shredded gruyere cheese

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1. Preheat the oven to 400 °F.
2. Warm the olive oil, add the shallots and leeks to a large pot over medium-high heat.
3. Cook, stirring occasionally until softened, about 5 minutes. Once the shallot mixture is soft add ½ cup of the wine. Allow the wine to cook the shallots for 5 minutes.
4. Add another ½ cup of wine so the shallot-leek mixture starts to caramelize. 
5. Now add the garlic, mushrooms, thyme, chili flakes, salt and pepper, cook another 3-4 minutes. Add the broth, bay leaves, and the pasta.
6. Bring the mixture to a boil.
7. Stir regularly until the pasta is al dente and the broth has been absorbed, about 10 minutes (cooking times may vary for different brands). Stir in the cream cheese and half the gruyere cheese.
8. Transfer the pasta to a baking dish. Top with the remaining gruyere cheese.
9. Place the baking dish in the middle of the oven and bake 20 minutes until the cheese has melted and is lightly browned on top.
10. Serve with fresh thyme. Enjoy!