Description
A warm and flavorful pasta salad featuring penne, sautéed leeks, mushrooms, red bell pepper, and crumbled goat cheese, tossed with a splash of dry white wine and garnished with fresh parsley.
Ingredients
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- 8 ounces penne pasta, cooked al dente
- 4 slices beef bacon, chopped (or 2 tablespoons avocado oil if using turkey bacon)
- 2 leeks, white and light green parts only, thinly sliced
- 1 cup button mushrooms, quartered
- 1 medium red bell pepper, thinly sliced
- 2 large cloves garlic, minced
- 3/4 cup dry white wine
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3 1/2 ounces crumbled goat cheese
- Fresh parsley for garnish (optional)
Instructions
- Cook penne pasta according to package directions until al dente and drain.
- In a large skillet, cook chopped bacon (or avocado oil) over medium heat until lightly browned.
- Add leeks, mushrooms, red bell pepper, and garlic; sauté until tender.
- Deglaze skillet with dry white wine and season with salt and black pepper.
- Toss cooked pasta with sautéed vegetables in a mixing bowl.
- Stir in crumbled goat cheese and mix until combined.
- Garnish with fresh parsley if desired and serve warm.
Notes
- Use al dente pasta to avoid mushiness when mixing with vegetables.
- Ensure mushrooms are dry to prevent excess moisture.
- Garnish with parsley for color and freshness.
- Leftovers can be stored in the fridge and reheated gently.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 30mg