Greetings Foodies one n’ all!  Today’s Dysfunctional Chef recipe is a gourmet treat that weighs-in at under 350 calories per serving!  Amazing, no?

A healthy mix of comforting pasta and shiitake mushrooms (an anti-inflammatory food).   Serve with big salad, and you’ve got yourself a lip-smackin’ 5 yum meal!!!

Ingredients

• 8-oz. package of whole-wheat or high-fiber spaghetti (may as well go for the healthy gusto, no?)
• 2 medium leeks
• 1 tablespoon extra virgin olive oil
• 3/4 cup pre-sliced exotic mushroom blend
• 1/2 cup fresh wild mushrooms, preferably shiitake but chanterelle are okay, too, as are porcini
• 5 cloves garlic, minced
• 1/2 cup shallots, finely chopped
• 1 tablespoon butter
• 1.5 cups 2% milk (or 1%)
• 4 ozs. goat cheese, plain n’ crumbled
• 1/2 cup chopped fresh parsley
• salt n’ pepper to taste
• fresh sage leaves to garnish

Instructions

• Bring a large pot of salted water to boil. Follow directions on pasta box, cook until al dente.
• While boiling and cooking pasta, cut leeks lengthwise and wash carefully.  (Discard greens.)
• Over medium flame, coat bottom of medium sized skillet with olive oil.
• Add mushrooms and saute until lightly browned and moisture has evaporated.
• Add leeks, garlic and shallots, saute until soft (if it appears that things are going to burn, go up in smoke, add a bit of water).
• Add milk and goat cheese.  stir until mixture thickens and cheese melts.
• Stir in parsley, salt n’ pepper to taste.
• Fold ingredients with love and awareness, turn heat to low.
• Drain pasta (assuming it’s done :), Drizzle the butter atop, fold to combine.  Add pasta to sauce and toss well to coat.
• Garnish with fresh sage leaves.

Enjoy!!!