Barilla® Cellentani

with Leeks & Porcini Mushrooms

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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
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  • PLACE porcini and ½ cup hot water in medium bowl
  • LET soak 30 minutes then drain and set aside
  • BRING a large pot of water to a boil, add salt
  • SAUTÉ leeks with olive oil in a large skillet over medium heat for 3-4 minutes or until soft
  • ADD porcini mushrooms and sauté an additional 2 minutes
  • ADD vegetable broth and reduce by ½, once reduced, add heavy cream and bring to a simmer
  • COOK pasta according to package directions, drain pasta
  • ADD pasta to sauce and toss to coat
  • REMOVE skillet from heat and fold in Parmigiano-Reggiano cheese before serving
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