This pasta uses the Leek Confit by Susan @ The Wimpy Vegetarian and mushrooms as a rich and flavorful pasta sauce for a hearty and absolutely delicious vegetarian meal.
*See Kitchen Notes for more information and links.
Herbs – The only thing that I have changed with the confit recipe is to add the sage which goes quite well with mushrooms; however, you can use any herbs that you want. I’ve also used tarragon with mushrooms which is another complementary herb for this dish.
Sweet Peppers – Any type or color of sweet pepper would work. This dish was made with the same type of sweet peppers that I used in my Spicy Sweet Red Pepper Soup.
Mushrooms – White button mushrooms were used in this particular dish; however, baby bellas or shiitakes work just as well
Pasta – Linguine, vermicelli, spaghetti, or farfalle are best. They are relatively lightweight pastas which work well with this vegetable mixture. Penne, ziti, fusilli or rotini are too heavy for this particular dish; therefore, I don’t recommend them.
Recommended Meat Topping – This dish really doesn’t need anything other than the cheese; however, one night I rendered some diced salami in a hot skillet and toss it in with the pasta and vegetables. It was a nice smoky, salty addition to the dish.
Recipe author: MJ of MJ's Kitchen