I have had pregnancy craving of all things starch. Mashed potatoes, rice, but especially pasta have been making me happy.
This week, I wanted to make a pasta dish that did not have anything to do with tomatoes. As many pregnant women, I am suffering from a little bit of heartburn and tomato sauce would wake me up several times during the night. So, I decided to go with a light creamy sauce.
This pasta is a great early spring dish as leeks and mushrooms are in season. I broke out the pasta machine instead of using the dried stuff. If you wish to do the same, my pasta recipe is 200g flour and 2 eggs. Simple. But, if you wish to not spend the time and effort use the packaged stuff.
Leek, Ham, and Mushroom Pasta
1 tbsp butter
2-3 leeks, chopped
1/2 cup ham, chopped
250g/8oz chestnut (brown) mushrooms, chopped
1/2 package fettuccine
2 large scoops of creme fraiche (sour cream can be substituted)
1/4 cup parmesan cheese, grated (more of serving)
1. In a large, deep frying-pan, melt the butter over medium heat. Saute leeks until nice and soft.
2. Cook pasta according to package. Drain well and reserve 1 mug full of pasta water.
3. Add ham and mushrooms and raise heat to medium high. Sauté until the liquid has evaporated and the mushrooms start to brown.
4. Turn heat off, add pasta, creme fraiche, and parmesan. Stir well and slowly add pasta water to help thin out the sauce until it is to your liking.
5. Season with salt and pepper. Serve with extra parmesan.
David and I devoured this dish. It is a great alternative to a cream sauce. I didn’t feel as guilty having a second helping!