Creamy Fusilli with Roasted Leeks, Golden Mushrooms, and Mascarpone with Lemon, Thyme, and Crunchy Hazelnuts

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the leeks on a baking tray, toss them with 1 1/2 tablespoons olive oil, 1/2 teaspoon salt, and a little black pepper. Roast for 18 to 20 minutes, stirring once, until tender with golden edges.

2. 2

   Meanwhile, bring a large pot of salted water to a boil. Cook the fusilli until al dente according to the package directions. Before draining, reserve 180 ml / 3/4 cup of the pasta cooking water.

3. 3

   Heat a large skillet over medium-high heat. Add the remaining 1 1/2 tablespoons olive oil and the butter. Add the mushrooms in a single layer, season with 1/2 teaspoon salt, and cook for 6 to 8 minutes without stirring too much, until well browned and their moisture has cooked off.

4. 4

   Reduce the heat to medium, add the garlic and half of the fresh thyme to the skillet with the mushrooms, and cook for 1 minute until fragrant. Add the roasted leeks and gently combine.

5. 5

   Add the mascarpone, grated Parmesan, lemon zest, and 2 tablespoons lemon juice. Gradually pour in about 120 ml / 1/2 cup of the reserved pasta water and stir until a smooth, glossy sauce forms. Add more pasta water as needed to loosen the sauce.

6. 6

   Add the drained fusilli to the skillet and toss for 1 to 2 minutes so the pasta is fully coated. Season with the remaining salt and black pepper to taste.

7. 7

   Toast the chopped hazelnuts in a small skillet over medium heat for 2 to 3 minutes, stirring, until fragrant. Mix them with the remaining fresh thyme.

8. 8

   Serve the pasta hot and finish with the thyme hazelnuts on top. Add more Parmesan and black pepper if desired.