- 1 tbsp olive oil
- 1 tbsp butter
- 1 large leek, very thinly chopped
- 1 tsp salt
- pinch of red pepper flakes
- 1/2 tsp dried thyme
- 3 large cloves of garlic, thinly sliced
- 8oz shiitake mushrooms, sliced
- 1 tbsp soy sauce
- 3 cups of kale, chopped
- 3 large leaves of sage, thinly sliced
- pappardelle (or other pasta of choice)
- juice of 1/2 lemon
- grated parmesan to top
- salt and pepper to taste
- an optional drizzle of olive oil to finish
- In a large stove top pan, add the olive oil and butter and bring up to a medium heat. Add the leeks and salt, stir. Cover and cook for about 30 - 40 minutes, stirring every 10 minutes or so until the leeks have broken down and become caramelized. I like to smash the leeks as they cook with the back of a wooden spoon to help them break down. *If the leeks look dry as they cook, add a tbsp of water or so as needed.
- Bring a pot of water to a boil after the leeks have cooked. The water will come up to a boil as we cook the rest of the ingredients so the pasta is ready to add to the vegetables when done.
- Add the red pepper flakes, dried thyme, garlic, mushrooms, and soy sauce to the pan with the leeks. Stir to combine and cook until the mushrooms take on a bit of color. About 5 - 7 minutes.
- Add your pasta to your boiling water and cook per package directions.
- While the pasta cooks, add the kale and sage to the pan with the leeks and mushrooms. Turn pan to low heat and stir to combine, cover until the pasta is ready.
- When the pasta is done, add it to the pan with the vegetables and stir to coat. For more of a sauce, add a ladle or so of the pasta water to the pan and stir. Add the lemon juice and parmesan and stir to coat the pasta. Salt and pepper to taste and add an extra drizzle of olive oil if desired.
- Serve warm. Enjoy!