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!
- 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
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.