Shiitake and Leek Spaghetti

Shiitake and Leek Spaghetti |
Shiitake and Leek Spaghetti |


It’s back-to-school time after a fun Fall Break here in Arizona. It’s nice for kids to be off, but it’s also nice to send these adorable monsters back to school. Moms, am I right?

So you’ve got your routine face back on, you’re ready to take on the week… Wait. You need a recipe for tonight. Wait, what?

Well, here it is. With few ingredients and less than 30 minutes required, this recipe will fast become part of your weekly rotation.

Note: some ingredients are optional, but they add a very nice touch. If you don’t have them on hand, you can skip them, but I would suggest trying it with them next time.

  • 3 tablespoons coconut oil
  • 3 leeks, cleaned, sliced lengthwise, then sliced thin crosswise
  • 8 oz shiitake mushrooms, sliced 1/4″ thick (about 3 1/2 cups)
  • 3-4 sprigs fresh thyme (optional)
  • 6-7 whole dried allspice berries (optional)
  • 1 can coconut milk
  • 1/3 cup pumpkin seeds, toasted
  • 1 teaspoon white wine vinegar (optional)
  • Sea salt and pepper, to taste
  • Spaghetti, cooked according to package directions

Heat the coconut oil in a large skillet, over medium-high heat. Add the leeks, sea salt and pepper to taste, and cook, stirring often, until the leeks are soft but not browned, about 3-4 minutes. Add the mushroom, thyme, and allspice berries, and cook, stirring often, until the mushrooms are cooked and slightly browned, about 5 minutes. Add the coconut milk, 1/2 cup at a time, making sure it reduces and gets thicker before the next addition, until you use the whole can. Season with sea salt and pepper, to taste. Warm through. Add the pumpkin seeds and remove from the heat. Add the white wine vinegar, mix well, and serve over cooked spaghetti. Bon appétit!


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