Pastina with a mushroom leek parmesan broth

This pastina with mushroom leek parmesan broth is the perfect easy weeknight comfort meal.

The Deets

Every time it starts to get a little chilly out, I feel like pastina resurfaces on the internet, and honestly, it’s for good reason. It’s cozy, comforting and delicious. This is pastina with a mushroom leek parmesan broth and then I stirred in an egg and topped with more cheese and cracked pepper. I had made this delicious parmesan and leek broth earlier in the week, so decided to use it in this, BUT regular broth would also be delicious. The mushroom and leek broth just adds a little extra something! Mushrooms are one of my favorite veggies to cook with because they add some heartiness and texture.

I love using a Dutch oven for this type of thing, and my favorite is from Le Creuset! So, as the temperatures dip and your cravings begin for a comfort meal, look no further than a steaming bowl of pastina in mushroom leek parmesan broth! I love the addition of an egg in this dish as it gives it a little texture. It’s perfect for a cozy weeknight meal, potluck dinner party, or hey, just for one (talk about leftovers for days!).

Pastina with a mushroom leek parmesan broth

Print Recipe

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!

Notes

https://bonabbetit.com/mushroom-leek-parmesan-broth/

You'll also love...

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




I’m Abigail, a creative director, home cook and content creator living in Brooklyn. I love making the easy stuff with a twist and yes, I eat a lot of toast. This is where I share my latest recipes, so please make yourself at home.