Author: Carolyn Severin, Hamama Success Team Member Prep Time: 10 minutes Cook Time: 30 minutes Makes: 4-6 servings This creamy & flavorful leek and mushroom gruyere pasta is one for the books! Perfect in texture and flavor, each bite will have you wanting more. Add in Hamama’s oyster mushrooms or lion's mane mushrooms and top with fresh Rutabaga microgreens. This decadent vegetarian meal won’t disappoint! Ingredients: 2 tbsp olive oil 3 tbsp butter, divided 3 medium leeks, tops removed & thinly sliced ½ tsp salt ½ tsp coconut sugar ⅓ cup sherry wine 8 oz oyster mushrooms or lion’s mane mushroom 4 garlic cloves, minced 2-4 sage leaves ¾ cup heavy cream 1 tbsp balsamic vinegar 1 tsp lemon zest 1 lb tagliatelle pasta 1 cup reserved pasta water ½ cup gruyere cheese, grated 1 tsp black pepper ¼ cup toasted pine nuts Garnish: Rutabaga microgreens Extra gruyere cheese, shredded Salt and pepper to taste Instructions: Heat olive oil and 2 tbsp butter in a large pan over medium heat. Add leeks and season with salt and sugar. Cook until caramelized, about 20 minutes. Add sherry and continue to cook until the wine has reduced. Remove the leeks and set aside. In the same pan, melt another tablespoon of butter. Space the mushrooms out evenly and let cook for 4 minutes on each side until browned. Add garlic and sage and saute for 1 minute. Add the leeks back in, along with heavy cream, balsamic vinegar and lemon zest. Bring to a simmer and continue to cook until thickened, about 2-3 minutes. Cook the tagliatelle according to the package instructions. Reserve 1 cup of the cooking pasta water. Add tagliatelle, 1 cup reserved pasta water, gruyere and black pepper to the sauce, tossing to coat. Simmer until the cheese is melted and the pasta is well coated. Serve your pasta with extra gruyere cheese, salt and pepper to taste and fresh Rutabaga microgreens.
