Barilla® Cellentani

with Leeks & Porcini Mushrooms

  • Prep
  • Cook
  • Skill


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


  1. 1
    PLACE porcini and ½ cup hot water in medium bowl
  2. 2
    LET soak 30 minutes then drain and set aside
  3. 3
    BRING a large pot of water to a boil, add salt
  4. 4
    SAUTÉ leeks with olive oil in a large skillet over medium heat for 3-4 minutes or until soft
  5. 5
    ADD porcini mushrooms and sauté an additional 2 minutes
  6. 6
    ADD vegetable broth and reduce by ½, once reduced, add heavy cream and bring to a simmer
  7. 7
    COOK pasta according to package directions, drain pasta
  8. 8
    ADD pasta to sauce and toss to coat
  9. 9
    REMOVE skillet from heat and fold in Parmigiano-Reggiano cheese before serving

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