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Barilla® Cellentani with Leeks and Porcini Mushrooms

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Barilla® Cellentani with Leeks and Porcini Mushrooms
25 minutes


Main course


Ingredients for 6 people

1 box Barilla® Cellentani
1 leek diced
4 tablespoons extra virgin olive oil
1 ounce dried porcini mushrooms
½ cup vegetable broth
1 ½ cup heavy cream
½ cup Parmigiano Reggiano cheese grated
salt and black pepper to taste

Preparation 10 minutes preparation + 15 minutes cooking
1. PLACE porcini and ½ cup hot water in medium bowl

2. LET soak 30 minutes

3. DRAIN and set aside

4. BRING a large pot of water to a boil, add salt

5. SAUTÉ leeks with olive oil in a large skillet over medium heat for 3-4 minutes or until soft

6. ADD porcini mushrooms and sauté an additional 2 minutes

7. ADD vegetable broth and reduce by ½, once reduced, add heavy cream and bring to a simmer

8. COOK pasta according to package directions, drain pasta

9. ADD pasta to sauce and toss to coat

10. REMOVE skillet from heat and fold in Parmigiano Reggiano cheese before serving