Get your creative juices flowing
Fresh Ohio City Pasta Gnocchi

Roasted Red Pepper Fettuccine with Wild Mushrooms, Caramelized leeks, Spring Onions and Fontina

Description goes here.


  • ¼ Cup Virgin Olive Oil

  • 8 oz. Leeks, white and pale green parts only, split lengthwise, sliced, and rinsed thoroughly

  • 2 Cloves Garlic, minced

  • 1¼ Pound assorted wild mushrooms (such as Crimini, Oyster, Chanterelle, and Stemmed Shiitake), sliced

  • 2 Tablespoons Italian Parsley Leaves, minced

  • 1 Teaspoon Fresh Thyme Leaves, minced

  • Salt and Fresh Ground Pepper to taste

  • 12 oz. Ohio City Pasta Roasted Red Pepper Fettuccine (3 bundles)

  • 4 oz. Ramps (Spring Onions), sliced or substitute Scallions

  • 4 oz. Fontina Cheese, shredded


Heat oil in a heavy large pot. Add Leeks and cook until Leeks turn golden brown, stirring frequently, about 8–10 minutes. Add Garlic and sweat for 2 minutes. Add Mushrooms and cook until soft, occasionally stirring, about 6–8 minutes. Add Herbs and season with Salt and Fresh Ground Pepper to taste, cook for 2 more minutes.


Meanwhile, cook pasta in a large pot of boiling water for 2 minutes, stirring occasionally until tender but still firm to bite. Drain and toss pasta with mushroom mixture. Plate pasta on appetizer plates, garnish with sliced Ramps and Fontina Cheese.

Makes 6 appetizer servings or 3 entrée portions.