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Pasta With Leeks, Asparagus, Mushrooms And Fried Eggs

serves 2-4

We loved this quick weeknight pasta for its hearty vegetables and creaminess of cheese mixed with a runny fried egg. It was the featured recipe for Root Source Challenge: Egg.

Congratulations to Amy and Jonny of We Are Never Full! You can read more about this recipe here.


3/4 pound short pasta, whole wheat if you so choose (gemelli, penne, rigatoni, cavatelli, etc.)
2 cloves garlic, minced
1/2 shallot, minced
1 leek, cleaned and thinly sliced
6 asparagus spears, trimmed
5 white mushrooms, thickly sliced
2-4 eggs (one for each serving)
1/4 pound shredded gruyere cheese (or mozzarella or fontina)
1/3 cup grated parmesan cheese
2 tablespoons butter
Olive oil
Peperoncino, to taste (optional)


prep: 15 minutes
total: 35 minutes


medium sauté pan
small frying pan


1. Heat a pan over medium-high heat and sauté your mushrooms in some olive oil. Sprinkle with a bit of salt. As soon as they take on bit of color (about 2 minutes), add your leeks and saute until soft. Mushrooms should not be mushy, but have a bit of give. Reserve in a bowl on the side.

2. Grill your asapargus spears on your indoor or outdoor grill. Allow to cool and then cut into 2 inch pieces. (NOTE: If you do not have a grill pan, cut your raw asapargus into 2 inch pieces and saute in a bit of olive oil until cooked through - 3-4 minutes or so).

3. Boil your water for the pasta and cook according to package instructions until barely al dente.

4. While pasta is cooking, in a tablespoon of butter and a tablespoon of olive oil, gently saute your shallots and garlic on medium-low (if you have the time, do it on low), so that they not only cook, but the flavor infuses into the butter/olive oil (5-8 minutes).

5. In a separate pan, fry the eggs in some olive oil. Make sure to only fry it on the other side for a second in order to keep the yolk runny - that makes the dish! Cover and keep warm until ready.

6. Drain your pasta, reserving about 1/2 a cup of the cooking liquid. Add your pasta to the pan with the shallots/garlic/butter/olive oil mixture.  Pan should be on low/medium-low heat. Add one more pat of butter (about a tablespoon) and toss. Next, add a dash of pasta water (about 1/4 cup at most), add back the other veggies and toss. Add a pinch of salt to your liking (always taste!). If you would like a stronger garlic flavor, add a pinch of garlic powder (NOT garlic salt if you’ve already added salt). Toss again.

7. Add your gruyere first and then the parmesan cheese. Continue to toss pasta until cheese is completely integrated into the dish and melted.

8. Serve immediately, top each dish with a fried egg and some optional peperoncino if you want to add a kick to it.

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