Funghetti Recipe
garden vegetables | broth & butter sauce | leek oil
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Pasta
In a large pot, bring salted water to a boil and cook the spaghetti according to package instructions until al dente. Drain and set aside.
- 2
Cook the Vegetables
In a large skillet, heat olive oil over medium heat. Add the sliced leeks and sauté until softened, about 3-4 minutes. Then add the diced carrots, zucchini, bell pepper, and mushrooms. Cook for 5-7 minutes until the vegetables are tender.
- 3
Make the Broth & Butter Sauce
Pour in the vegetable broth and bring to a simmer. Stir in the butter, salt, and black pepper. Allow the sauce to reduce slightly for about 5 minutes.
- 4
Combine and Serve
Add the cooked spaghetti to the skillet and toss to coat in the sauce and vegetables. Serve hot, topped with grated Parmesan cheese.
