Trip to France: Creamy Spring Pasta



1 pound Paris mushrooms, sliced

2 small leeks, sliced

4 medium carrots, sliced

1 clove garlic, minced

½ cup white wine

½ cup crème fraiche

3 T Italian parsley, minced

12 ounces linguini

Sea salt and freshly ground black pepper

In a large skillet heat the olive oil, add the carrots and leeks. Cook for about 5 minutes, then add the mushrooms, continue to cook stirring occasionally until mushrooms soften and begin to release their liquid, about 5-7 minutes. Stir in garlic and cook for about 1 minute. Add the wine and cook, stirring until reduced by half. Stir in the crème fraiche and fresh parsley until heated through and remove from heat.


Bring a large pot of salted water to boil. Add the pasta and cook until al dente. Drain pasta and reserve some of the cooking water.


Place pasta in a large shallow bowl and stir in some of the reserved cooking water. Mix in the sauce and serve.

Serve with a Marsannay Chardonnay.

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