This pastina with mushroom leek parmesan broth is the perfect easy weeknight comfort meal.
The Deets
Pastina with a mushroom leek parmesan broth is the ultimate cozy bowl—comforting, savory, and deeply nourishing. The base of the dish is a slow-simmered parmesan broth, made from rinds, herbs like thyme and bay leaves, garlic, and water. It’s rich, aromatic, and layered with umami. The broth alone feels like a warm hug, but once you add the delicate pastina, it turns into a soul-soothing meal.
Mushrooms and leeks are sautéed until tender and added right into the broth, giving it an earthy sweetness and even more depth. The tiny star-shaped pastina soaks up all the flavor and makes each spoonful extra satisfying. It’s simple, but it has that slow-cooked taste you’d expect from something much more complex—a beautiful example of how humble ingredients can shine.
Pastina with a Mushroom Leek Parmesan Broth
Ingredients
- 1 lb pastina pasta
- 6 cups mushroom leek parmesan broth
- 1 egg
- sea salt
- pepper
Instructions
- Add pastina to a pan and add broth. Cook similar to a risotto, as pasta absorbs, keep adding broth to pan. Repeat for about 12 min or so, or until pasta takes done and dish is looking creamy.
- Crack and egg into pan and stir to combine. Add in fresh parmesan and pepper. Cook for about 2 more min and then serve. Enjoy!
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