Baked Penne with Leeks (Print Version)
# Ingredients:
→ Produce
01 -
4 leeks, dark green tops removed, washed thoroughly and thinly sliced
02 -
2-3 white shallots, thinly sliced
03 -
4-6 cloves garlic, minced (about 1 tablespoon)
04 -
10 oz cremini mushrooms, stems removed and thinly sliced
05 -
2 tablespoons fresh thyme leaves (or 2 teaspoons dried thyme)
→ Pantry
06 -
1 cup dry white wine (Pinot Grigio recommended)
07 -
4-5 cups low sodium vegetable broth
08 -
1 bay leaf
09 -
8-10 oz penne pasta (or pasta of your choice)
10 -
¼-½ teaspoon chili flakes
11 -
Sea salt to taste
12 -
Freshly cracked black pepper to taste
13 -
3 tablespoons olive oil
→ Dairy
14 -
2-3 tablespoons cream cheese
15 -
½-1 cup shredded gruyere cheese
# Instructions:
01 -
Preheat the oven to 400°F (200°C).
02 -
Warm the olive oil in a large pot over medium-high heat. Add the shallots and leeks, cooking until softened, about 5 minutes.
03 -
Add ½ cup of wine to the shallot-leek mixture. Cook for 5 minutes, allowing the wine to reduce. Add the remaining ½ cup of wine and continue cooking until the mixture begins to caramelize.
04 -
Incorporate the garlic, mushrooms, thyme, chili flakes, salt, and pepper. Cook for an additional 3-4 minutes until mushrooms begin to soften.
05 -
Add the broth, bay leaf, and pasta to the pot. Bring to a boil, stirring regularly until the pasta is al dente and most of the broth has been absorbed, approximately 10 minutes.
06 -
Stir in the cream cheese and half of the gruyere cheese until well combined.
07 -
Transfer the pasta mixture to a baking dish. Top with the remaining gruyere cheese. Place in the middle rack of the oven and bake for 20 minutes until the cheese has melted and is lightly browned.
08 -
Garnish with fresh thyme leaves before serving.
# Notes:
01 -
Cooking times may vary depending on pasta brand, adjust accordingly.
02 -
Adjust broth quantity based on desired sauce consistency and pasta cooking requirements.