Tuesday, November 19, 2013

Alfredo Sauce with Mushrooms, Leeks, and Peas

I think pasta is a food of the gods. How could it be more perfect? Sauce, little tiny bits of cooked dough in pretty designs and shapes, sprinkled with cheese, delicious with any food added to it or alongside any main dish. I love love love pasta!

Now, with all that being said, I (sadly) mostly gave up pasta years ago when it became known to me that white flour was the spawn of Satan, ruining my health and my figure. Sigh.... I saved it for special occasions and visits to my grandma, which are special occasions.  : )

That was until I heard about Jovial Foods! They offer a line of whole grain Einkorn and brown rice pasta (gluten-free) that actually tastes good. This stuff is great. If you are looking for a better choice pasta then you should definitely give it a try. I have tried many alternative pastas and most are pretty gross, but in all seriousness, Jovial's line is really good.

9 oz. dried fettucine, tagliatelle (this is a link to a gluten-free version), or tagliolini pasta, or your favorite pasta
8 tbsp. butter, I like Organic Valley Pasture Butter or Kerrygold
1 small leek or 1/2 large leek, white and light green parts only, diced
8-12 oz. mushrooms, sliced
3/4 cup frozen organic peas
2 cups heavy cream
1 cup grated Parmigiano-Reggiano cheese
1/2 tsp. sea salt, or less to taste
1/4 tsp. ground pepper
1/2 tsp. dried parsley or a small handful of fresh parsley, chopped, for garnish

How To:
1. Cook Pasta: Cook the pasta according to package directions. After adding the pasta to the boiling water, it will probably take about 8-10 minutes to cook. As far as timing goes, you'll want to be adding the pasta to the boiling water about when you add the heavy cream (see Step 3 below). Reserve 2 tbsp. of the cooking liquid when you drain the pasta.

2. Start Sauce: While the pasta water is heating up, cook mushrooms, peas, and leeks in butter in a large saucepan over medium heat. I use this 4-qt. cast iron braiser. I love this thing. Season with salt and pepper.

First added to pan
Cooked through and just before adding the cream
3. Finish Sauce: Add heavy cream and bring to a boil. Reduce heat to medium-low and cook about 5-7 minutes until sauce has reduced and thickened a bit.
Heavy cream just added
4. Combine: Add cooked pasta and reserved liquid to the cream mixture and stir to combine. Then add the parmesan cheese and stir gently until it is incorporated. Season with salt and pepper as needed. Garnish with parsley and sprinkle on a little extra parmesan cheese, if desired.  
Comments: Serves 4 to 6 and takes about 20-30 minutes to make, including prep. This tastes like you're eating something bad for you but totally is not! And, if you choose the Jovial brown rice pasta, this is a gluten-free pasta meal. How cool is that??
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This recipe was shared on Totally Tasty TuesdaysSlightly Indulgent Tuesday, Real Food Wednesday, Show and Share Wednesday, Full Plate Thursday, and Waste Not Want Not Wednesday. Please follow the links for other great recipe ideas!


  1. Hi Linda,
    Your Alfredo Pasta Dish looks awesome, we will just love it! Thanks so much for sharing your great recipe with Full Plate Thursday and enjoy your Thanksgiving week!
    Come Back Soon
    Miz Helen

    1. Thank you for the comment. :) I hope you have a wonderful Thanksgiving as well!


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