This week's quest: A weeknight pasta dish that utilizes simple pantry ingredients in a luxurious way. This simple foolproof recipe is almost as easy to make as opening a store-bought sauce, but it tastes WAY better. Getting the consistency of the sour cream sauce right is the key for this pasta recipe, and it can only be achieved thanks to the new and improved Dibble Sour Cream's consistency which cooks and sets like dairy-based sour creams! Just one of the many things we love about this condiment. And once you've made this recipe, you’ll understand all of the tricks that separate mediocre at-home pasta dishes from the fancy restaurants one. You're welcome.
Prep Time 10 minutes
Cook Time 20 minutes
100 g rigatoni pasta
4 Tbsp Dibble Sour Cream
1 large leek, sliced
1 cup brown mushrooms, sliced
1 clove garlic, crushed
2 Tbsp olive oil
1 cup pasta water
1 tsp fresh thyme leaves
Cook the pasta in boiling water following the package instruction. You can use rigatoni or penne for the best shape to hold the sauce. Drain and set aside.
Cut the top green part of the leek and the roots, and then thinly slice them.
In a medium pan, heat olive oil and add garlic and thyme. Add the leeks and cook until slightly brown on the outside. Add the mushrooms and thyme. Season with salt and pepper.
Carefully add 1 cup of pasta water to the pan and 4 Tbsp of Dibble Sour Cream.Mix the sauce until thoroughly combined.