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
