Pasta with Leek Confit and Mushrooms

Pasta tossed with a leek confit, sauteed mushrooms and pecorino romano. The confit adds a ton of flavor that you’ll want to experience over and over again.

2 medium leeks
oil and butter
herbs and spice
1/2 pound (~5 to 6 large) mushrooms, sliced
1 large sweet pepper, sliced
8 ounces linguine or spaghetti
1 cup Pecorino Romano, grated
Salt and pepper

View the full recipe at MJ’s Kitchen →