Tender broccoli rabe joins multigrain pasta, leeks, and white wine in this elegant linguine dish. A creamy mushroom sauce is ladled over the pasta for a decadent (and heart-healthy!) finish you will not forget.
Recipe yields 10 servings
In a large pot, cook pasta according to package directions.
In another large pot, bring water to a boil. Add broccoli rabe (or spinach), and cook until bright green, about 1 minute. Drain in a colander or sieve and set aside.
In a large deep skillet, heat oil over medium-high heat until hot. Add the mushrooms and cook until deeply golden and tender, about 10 minutes.
Add leeks, broccoli rabe, garlic, black pepper, red pepper (if using) and thyme. Cook for 3 to 4 minutes, stirring occasionally. Add wine; cook for 30 seconds.
Reduce heat to medium and stir in milk. Cook until milk is heated through. In a large bowl, toss pasta with mushroom sauce and cheese. Serve immediately.