Creamy Parmesan Leek and Mushroom Pasta

Ingredients

• 2 Tbsp olive oil
• 2 large leeks, white and light green parts only, thinly sliced and rinsed
• 1 lb mushrooms, sliced (I used a mix of button and crimini)
• 3 garlic cloves, minced
• 1 cup low sodium chicken broth
• 1 cup heavy whipping cream
• ½ cup shredded Parmesan cheese
• ¼ cup chopped fresh parsley
• ½ tsp salt, or to taste
• ⅛ tsp pepper, or to taste
• ¼ teaspoon crushed red pepper flakes
• Parmesan, for serving (optional)
• 12 oz angel hair pasta

Instructions

1. Cook the pasta according to package directions.
2. Heat the oil in a large skillet over medium heat. Add the leeks and saute for 2 minutes. Add the sliced mushrooms and saute until softened, about 6-7 minutes. Sitr in the minced garlic and saute until fragrant- 30 seconds to 1 minute.
3. Stir in the broth and cream. Allow the mixture to simmer for 5-7 minutes, or until thickened slightly. Stir in the Parmesan cheese and parsley, stirring until cheese is melted. Add salt, pepper, and crushed red pepper flakes. Taste. You may want to add a little bit more salt.
4. Add the cooked pasta to the pot and toss to coat. Serve immediately with additional Parmesan, fresh ground pepper, and parsley to top.

more: http://www.neighborfoodblog.com/2014/03/creamy-parmesan-leek-and-mushroom-pasta-sundaysupper.html