If you’re craving a pasta dish that feels like a warm, comforting hug on a plate, then you’re going to adore this Creamy Leek and Mushroom Pasta Recipe. This dish beautifully marries tender linguine with a sumptuous, velvety Parmesan cream sauce, studded with earthy mushrooms and the delicate sweetness of sautéed leeks. It’s such a simple yet luxurious meal that you can whip up in just 30 minutes, perfect for busy weeknights or when you want to impress without the fuss. Trust me, once you try this, it’ll become one of your go-to comfort pasta recipes!
Ingredients You’ll Need
Gathering the right ingredients is key to nailing this dish’s perfect balance of flavors and textures. Each component brings something unique — from the silky creaminess of the sauce to the fresh, fragrant bite of leeks and the satisfying earthiness of mushrooms.
- Olive oil, 2 Tablespoons: Provides a rich base for sautéing the leeks and mushrooms with a gentle fruity note.
- Leeks, 2 large: Use only the white and light green parts; they add a mild, sweet onion flavor and lovely texture.
- Mushrooms, 1 lb. (button and crimini mix): Earthy and meaty, they soak up flavors beautifully and add depth.
- Garlic cloves, 3 minced: Infuses the sauce with an aromatic punch that brightens every bite.
- Low sodium chicken or veggie broth, 1 cup: Helps build the sauce’s body without overpowering, keeping it light yet savory.
- Heavy whipping cream, 1 cup: The star of the sauce’s creaminess, giving that luscious mouthfeel you crave.
- Parmesan cheese, 1/2 cup shredded: Melts into the sauce for a salty, nutty richness.
- Fresh parsley, 1/4 cup chopped: Offers a fresh herbaceous contrast that cuts through the richness.
- Salt and pepper: Essential to balance and enhance all the flavors.
- Crushed red pepper flakes, 1/4 teaspoon: Adds a gentle kick, bringing warmth to the dish.
- Linguine, 12 oz: Perfect pasta choice that holds onto the creamy sauce beautifully.
How to Make Creamy Leek and Mushroom Pasta Recipe
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a rolling boil — this step is crucial to ensure your pasta flavors beautifully. Add the linguine and cook it until just al dente according to the package instructions. Drain the pasta and toss it with a splash of olive oil to stop sticking and maintain a silky texture for tossing later.
Step 2: Sauté the Leeks and Mushrooms
Heat your olive oil in a large skillet over medium-high heat. Add the thinly sliced leeks and sauté for about 2 minutes to soften them gently and bring out their sweetness. Then, add the mushrooms, letting them cook undisturbed for 5 to 6 minutes to develop a gorgeous golden brown color. Stir occasionally to ensure even cooking. Once browned, stir in your minced garlic for just a minute until fragrant — be careful not to burn it!
Step 3: Build the Creamy Sauce
Pour in the broth and cream, stirring everything together. Let the mixture simmer gently for 5 to 7 minutes, allowing it to thicken slightly and the flavors to meld. Then, add the Parmesan cheese and chopped parsley, stirring constantly until the cheese melts into a silky, luscious sauce. Don’t forget to season with salt, pepper, and the crushed red pepper flakes to give the sauce a perfect burst of flavor.
Step 4: Combine Pasta and Sauce
Finally, toss the drained linguine into the skillet with your dreamy sauce. Gently stir to ensure every strand is coated in that creamy, savory goodness. Once everything is evenly combined and heated through, your dish is ready to serve. Doesn’t that sound irresistible already?
How to Serve Creamy Leek and Mushroom Pasta Recipe
Garnishes
The simplest finishing touches can elevate this pasta to restaurant-quality. Sprinkle extra freshly grated Parmesan and a handful of chopped parsley on top for vibrant color and added flavor. If you love a little heat, a pinch more crushed red pepper flakes sprinkled right before serving adds a delightful zing.
Side Dishes
This dish pairs beautifully with crisp, refreshing sides like a lightly dressed arugula salad or roasted seasonal vegetables to add a healthy crunch. For something heartier, warm crusty garlic bread is a fantastic choice — perfect for mopping up any leftover sauce.
Creative Ways to Present
For a special occasion, try serving the creamy leek and mushroom pasta in individual shallow bowls with a drizzle of truffle oil or a sprinkle of toasted pine nuts on top for extra texture and aroma. You can also layer the pasta with sautéed spinach and sun-dried tomatoes to add bursts of color and flavor, making it as much a feast for the eyes as for the palate.
Make Ahead and Storage
Storing Leftovers
Any leftovers of this Creamy Leek and Mushroom Pasta Recipe should be stored in an airtight container in the refrigerator. It will keep well for up to 3 days, making it a perfect meal prep option or quick lunch fix for busy days.
Freezing
While the sauce is luscious, freezing may cause some separation due to the cream. If you want to freeze leftovers, it’s best to undercook the pasta slightly before saving and freeze the sauce separately. Upon reheating, gently warm the sauce over low heat and stir to recombine before mixing with pasta.
Reheating
When reheating, do so gently on the stovetop over low heat with a splash of broth or cream to revive the sauce’s silky texture. Avoid overheating to prevent the sauce from breaking. Alternatively, reheating in the microwave in short bursts while stirring works well too.
FAQs
Can I use other types of pasta for this recipe?
Absolutely! While linguine is recommended for its ability to hold the creamy sauce, fettuccine, penne, or even farfalle would work beautifully with this recipe.
Is there a vegetarian option for this dish?
Yes, simply use vegetable broth instead of chicken broth, and double-check the Parmesan to ensure it’s vegetarian-friendly, depending on your preferences.
How do I clean leeks properly?
Leeks can hide dirt between their layers. To clean them well, slice the leeks and rinse thoroughly under cold running water while separating the layers, then pat dry before cooking.
Can I make this Creamy Leek and Mushroom Pasta Recipe dairy-free?
For a dairy-free version, substitute heavy cream with coconut cream or cashew cream, and use a dairy-free Parmesan alternative or nutritional yeast to maintain that cheesy flavor.
What mushrooms work best in this pasta?
A mix of button and crimini mushrooms is ideal for this recipe, offering a nice balance of mild and earthy flavors, but you can also try cremini, shiitake, or even portobello slices depending on availability and taste.
Final Thoughts
This Creamy Leek and Mushroom Pasta Recipe is one of those dishes you’ll find yourself returning to again and again because of its rich yet approachable flavors and quick preparation time. It’s perfect for cozy nights when you want something special without spending hours in the kitchen. So grab those simple ingredients, and dive into this delightful creamy pasta experience — your taste buds will thank you!
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Creamy Leek and Mushroom Pasta Recipe
- Total Time: 30 minutes
- Yield: 5 servings
Description
This creamy leek and mushroom pasta features linguine tossed in a luscious Parmesan cream sauce with sautéed leeks and a mix of button and crimini mushrooms. Ready in just 30 minutes, it’s a comforting and satisfying Italian-inspired main dish perfect for weeknight dinners.
Ingredients
For the Pasta
- 12 oz linguine
- Olive oil (for tossing pasta)
For the Sauce
- 2 Tablespoons olive oil
- 2 large leeks (white and light green parts only, thinly sliced, rinsed, and patted dry)
- 1 lb. mushrooms (sliced, mix of button and crimini)
- 3 garlic cloves (minced)
- 1 cup low sodium chicken broth or vegetable broth
- 1 cup heavy whipping cream
- 1/2 cup shredded Parmesan cheese
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
- 1/4 teaspoon crushed red pepper flakes
- Parmesan (for serving, optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the linguine and cook until al dente according to package instructions. Drain the pasta and toss it with a bit of olive oil to prevent sticking.
- Sauté Leeks and Mushrooms: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the sliced leeks and sauté for 2 minutes until they begin to soften. Add the sliced mushrooms and continue cooking without stirring too frequently for 5-6 minutes until they are softened and browned. Stir in the minced garlic and season with salt and pepper.
- Simmer the Sauce: Pour in the low sodium broth and heavy cream, bringing the mixture to a gentle simmer. Let it cook for 5-7 minutes, stirring occasionally, until the sauce thickens slightly.
- Add Cheese and Seasoning: Stir in the shredded Parmesan cheese and chopped parsley until the cheese melts into the sauce. Add the crushed red pepper flakes along with additional salt and pepper to taste.
- Toss Pasta and Serve: Add the cooked linguine to the skillet and toss well to coat the pasta evenly with the creamy sauce. Serve immediately, garnished with extra Parmesan and parsley if desired.
Notes
- How to Clean and Prep Leeks: Cut off the dark green, tough ends. Slice the light green parts into rings or half-moons. Leeks can trap dirt inside, so rinse sliced leeks well under cold running water in a colander, using your hands to agitate and clean thoroughly. Pat dry before cooking.
- Use a mix of button and crimini mushrooms for best flavor.
- Adjust salt, pepper, and red pepper flakes to your preferred taste.
- For a vegetarian version, use vegetable broth instead of chicken broth.
- Make sure to toss the hot pasta with olive oil after draining to prevent sticking before adding to the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
