Serves 6–8 / Prep tip: The pasta can be made using only cremini or button mushrooms, but adding a few wild mushrooms gives a more interesting flavor. Ingredient tip: Truffle oil is a splurge, but it keeps in the refrigerator for months and is a great “secret ingredient” to complement earthy flavors of any root vegetables, pasta, or rice. Serving tip: Top with shaved Parmesan cheese, and accompany with Arugula, Pear, and Toasted Hazelnut Salad.
1 8-ounce package whole-wheat or high-fiber spaghetti (such as Bionaturae)
2 medium leeks
1 tablespoon extra-virgin olive oil
16 ounces presliced cremini or button mushrooms
8 ounces fresh wild mushrooms (such as chanterelle, shiitake, or porcini), sliced
5 cloves garlic, minced or pressed
2 medium shallots, finely chopped
1 tablespoon butter
8-10 large whole sage leaves
1 1/2 cups low-fat (1 percent) milk
4 ounces plain goat cheese, crumbled
1/2 bunch (1/3 cup) chopped fresh parsley
1 teaspoon truffle oil or 1 tablespoon butter, melted
Fresh sage leaves, for garnish
1. Bring a large pot of salted water to boil. Cook pasta until al dente, stirring occasionally to prevent sticking.
2. Meanwhile, cut leeks lengthwise and wash carefully. Thinly slice white parts crosswise (discard greens). Over medium heat, coat bottom of a 12-inch skillet with olive oil. Add mushrooms and sauté until just brown and moisture has evaporated. Add leeks, garlic, and shallots; sauté until leeks are soft and garlic is fragrant (add water if needed to prevent burning).
3. Move leek mixture to one side of pan. Increase heat to medium-high, then add 1 tablespoon butter and sage leaves to the empty side. Cook until butter turns golden brown and sage leaves are wilted and crispy on the edges. Break apart leaves with a wooden spoon or spatula. Add milk and goat cheese. Stir cheese into milk, scraping up any brown bits from pan, until cheese melts and mixture thickens. Stir in parsley, plus salt and pepper to taste. Fold all ingredients together and turn heat to low.
4. Drain pasta. Drizzle truffle oil or melted butter over sauce and fold to combine. Add pasta to sauce and toss well to coat. Garnish with fresh sage leaves.
PER SERVING: 321 cal, 32% fat cal, 12g fat, 6g sat fat, 23mg chol, 16g protein, 42g carb, 2g fiber, 156mg sodium
