{"id":12858,"date":"2020-05-10T23:27:12","date_gmt":"2020-05-10T23:27:12","guid":{"rendered":"http:\/\/www.nourishdeliciously.com\/?p=12858"},"modified":"2025-04-25T10:58:38","modified_gmt":"2025-04-25T17:58:38","slug":"baked-penne-with-leeks-and-mushrooms","status":"publish","type":"post","link":"https:\/\/www.nourishdeliciously.com\/?p=12858","title":{"rendered":"Baked Penne with Leeks and Mushrooms"},"content":{"rendered":"
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Leeks are relatively new to me, I started cooking with them regularly only in the last couple of years and it has become a staple in our home. I always preferred the robust flavor of onions and shallots so leeks was a late comer. Honestly I didn’t bother cooking with them because I didn’t see the point of using a mild flavored allium when a robust flavor can be achieved with onion or shallots. All changed when I read the impressive nutritional value of leeks. <\/p>\n\n\n\n

Leeks are super nutritious and come with an impressive nutrient profile, they are rich in essential vitamins, minerals and flavonoids which are a great source of antioxidants. I try to incorporate in as many dishes I can, and in this pasta recipe leeks carries the dish beautifully. The subtle sweetness paired with earthy mushrooms is reminiscent of the classic French onion soup, but there is no onions here. The penne is cooked in the leek broth and not separately as you would most pastas. That means the pasta has absorbed all the goodness, so if you think the pasta looks like it lacks a sauce for a baked pasta, it all absorbed by the pasta.<\/p>\n\n\n\n

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Baked Penne with Leeks and Mushrooms MAKES 4 SERVINGS<\/h5>\n\n\n\n
INGREDIENTS<\/h5>\n\n\n\n