Linguine With Leeks and Mushrooms

• 1 lb leek, sliced
• 10 ounces button mushrooms, sliced
• 1 bay leaf
• 3 tablespoons butter
• 13 cup plain flour
• 2 cups low-fat milk
• 2 tablespoons fresh chives, snipped
• extra chives (to garnish)
• salt
• black pepper
• 1 lb fresh linguine or 1 lb tagliatelle pasta noodles

1. Steam leeks, mushrooms and bay leaf over a large pan of boiling water for 10-15 minutes until tend.
2. Discard bay leaf and keep the vegetables warm.
3. Melt butter in a large pan, add flour and cook gently for 1 minute, stirring.
4. Remove from heat and gradually add milk,.
5. Return to heat and bring to the boil, stirring, until thickened.
6. Reduce heat and simmer for 2 minutes, stirring.
7. Add leek and mushrooms, chives and black pepper, heat through.
8. Cook pasta in a large pan of boiling water until al dente.
9. Drain well, return to pan, add leek and mushrooms sauce and toss lightly to combine.
10. Garnish with fresh chives.

button mushrooms, bay leaf, butter, flour, lowfat milk, fresh chives, extra chives, salt, black pepper, fresh linguine

Taken from www.food.com/recipe/linguine-with-leeks-and-mushrooms-484540 (may not work)