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Leeks, Peas & Mushrooms with Grilled Italian Sausage Over Pasta
Leeks, Peas & Mushrooms with Grilled Italian Sausage Over Pasta

Before you jump to Leeks, Peas & Mushrooms with Grilled Italian Sausage Over Pasta recipe, you may want to read this short interesting healthy tips about Why Are Apples So Good With Regard To Your Health.

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We hope you got insight from reading it, now let’s go back to leeks, peas & mushrooms with grilled italian sausage over pasta recipe. To cook leeks, peas & mushrooms with grilled italian sausage over pasta you need 12 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Leeks, Peas & Mushrooms with Grilled Italian Sausage Over Pasta:
  1. Prepare 2 c thinly sliced leeks (white and pale green parts only)
  2. You need 1 1/2 c dry white vermouth or wine
  3. Use 4 tbsp butter, cut into 1/2" cubes
  4. Provide 3 tbsp olive oil
  5. Use 1 lb mushrooms
  6. Use 1/4 c sliced shallots
  7. Prepare 1 (10 oz) package frozen peas, thawed
  8. Prepare 2 tbsp chopped fresh flat leaf parsley, divided
  9. Provide 2 tsp chopped fresh thyme
  10. Prepare 4 tbsp grated Parmesan cheese
  11. Use 1 1/2 lb sweet Italian sausage, large links, grilled; sliced on the diagonal into 2" pieces
  12. Prepare 1 lb pasta, cooked al dente
Instructions to make Leeks, Peas & Mushrooms with Grilled Italian Sausage Over Pasta:
  1. Place the leeks and wine in a saucepan over high heat and bring to a boil; lower the heat and cook at a simmer until the liquid is reduced to approximately 1/3 c. Remove the pan from the heat and stir in the butter, a few pieces at a time. Add the cream, and return the pot to the very low heat, whisking to prevent scorching, and cook 1 minute. Season with salt and pepper and remove from heat.
  2. Heat the olive oil in a large skillet set over medium-high heat. Add the mushrooms and sauté for 5 minutes. Stir in the shallots, 1 tbsp of parsley and all the thyme. Continue cooking until the mushrooms are very tender, about 5 minutes more. Add the peas; toss well. Remove from the heat and add the leek mixture. Set aside.
  3. Place the drained cooked pasta in a large shallow serving bowl. Pour the leek, mushroom and pea mixture over the pasta and add the remaining fresh parsley. Toss to distribute evenly. Sprinkle the Parmesan cheese over all and serve with grilled Italian sausages. 712 calories/serving; GL=20, Glycals=131

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