@paigefehrenz: Creamy Mushroom Ditalini 🤎 • 16 oz ditalini
• 16 oz mushrooms, finely chopped
• 1 large leek, white parts only, cleaned and sliced
• 2 shallots, sliced
• 2 Tbsp fresh thyme
• 1/4 cup chicken fat or olive oil
• Juice of 1 lemon
• 1 cup heavy whipping cream
• 1 cup reserved pasta water
• 2 Tbsp Better Than Bouillon Roasted Chicken Base
• 1/2 cup freshly grated Parmesan
 1. Bring a large pot of heavily salted water to a boil. 2. Heat chicken fat (or olive oil) in a large sauté pan over medium heat. Add mushrooms, a generous pinch of salt, and plenty of black pepper. Cook for 8–10 minutes until VERY browned and cooked down. 3. Add leeks and shallots and cook for another 5 minutes. 4. Squeeze in lemon juice and stir to deglaze, scraping up any browned bits stuck to the pan and reduce heat to low. 5. Cook ditalini 2 minutes under package instructions. Drain (don’t forget to save some pasta water!) and transfer to the mushroom mixture along with 1 cup pasta water, heavy cream, chicken base, and fresh thyme. Stir to combine. 6. Once pasta is cooked through, turn off the heat and stir in Parmesan. 7. Eat with your lover while he tells you how incredible you are. #pasta #ditalini #cooking #sunday #dinner

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Sunday 08 November 2026 17:54:53 GMT