This is one of my favorite pasta dishes. It is a true comfort food- the sauce is creamy, but multi-dimensional because of the white wine and whole grain mustard. The crispy and buttery panko topping finishes off this dish with some contrasting texture. I like to add yellow squash noodles to make it a little healthier, but that is totally optional! If you are looking for more of my favorite spring recipes, check them out below!Pan Seared Salmon with Creamy Spring Scallion Sauce + Roasted Garlic Butter Asparagus Miso Butter Cacio e Pepe with Arugula + LemonCharred Asparagus + Scallion Salad with Farro
Ingredients
- ¼ cup panko breadcrumbs
- 1 tbsp butter
- ¼ tsp salt
- 1 yellow squash (zoodled (made into noodles) - optional)
- 8 oz spaghetti, cooked
- ½ leek cleaned and sliced
- ¼ cup finely diced onion
- 2 tbsp butter
- ½ cup Parmesan cheese
- 1 tbsp whole grain mustard
- 3 oz white wine
- 1 cup heavy cream
- Extra Parmesan shavings and chives for garnish
Instructions
- In a small sauté pan, heat 1 tablespoon of butter until melted. Add the panko and salt and stir until golden and toasted. Remove from heat and set aside.
- In a large sauté pan, over low heat, add butter and sauté the leeks and onions until soft and translucent.
- Add the mustard and wine and stir. Continue to cook until almost all of the liquid is evaporated.
- Add the cream, simmering gently until volume reduces by about one-third.
- Add the Parmesan cheese, season with salt and black pepper.
- Add the pasta (and noodles, if using). Toss to coat in the sauce.
- Garnish with panko, Parmesan cheese shavings and chives.
