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Fettuccine with Caramelized Leeks and Oyster Mushrooms

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Fettuccine with Caramelized Leeks and Oyster Mushrooms is a simple yet elegant pasta dish made with just a few ingredients. Richly caramelized leeks and savory oyster mushrooms create a buttery, earthy sauce that coats tender fettuccine for a cozy, satisfying, vegetarian meal — no cream required.

Ingredients

  • 8 oz fettuccine (fresh or dried)
  • 2 large leeks (white and light green parts only), trimmed, halved, and thinly sliced
  • 8 oz oyster mushrooms, torn or sliced
  • 2–3 tbsp olive oil
  • 1 tbsp butter (optional, for richness)
  • 2 cloves garlic, minced
  • Salt, to taste
  • Black pepper, to taste
  • Zest or juice of 1/2 lemon (optional, for brightness)
  • Fresh parsley or chives, chopped (optional, for garnish)
  • Grated Parmesan or other cheese (optional, for serving)

Instructions

  1. Clean sliced leeks thoroughly in a bowl of water to remove any grit. Drain well.
  2. Heat olive oil in a large skillet over medium-low heat. Add leeks and a pinch of salt. Cook, stirring often, for 15–20 minutes until soft and golden.
  3. Meanwhile, cook fettuccine in salted water until al dente. Reserve 1/2 cup pasta water, then drain.
  4. Add garlic to the caramelized leeks and cook for 1 minute.
  5. Stir in mushrooms and cook 6–8 minutes, until tender and lightly browned.
  6. Add drained pasta to the skillet with a splash of reserved pasta water. Toss to coat.
  7. Finish with black pepper, lemon zest or juice, and a drizzle of olive oil or butter.
  8. Garnish with herbs and grated cheese if desired. Serve warm.

Notes

  • Swap fettuccine for tagliatelle or linguine.
  • Add greens like spinach or arugula at the end for extra nutrients.
  • A splash of white wine adds richness before the mushrooms go in.
  • Top with toasted walnuts or a soft-boiled egg for extra protein.
  • Use gluten-free pasta for a gluten-free version.

Nutrition

Find it online: https://cookedbymaya.com/fettuccine-with-caramelized-leeks-and-oyster-mushrooms/