Creamy Mushroom and Leek Pasta is a satisfying 30 minute meal featuring linguine, sauteed leeks, and mushrooms in a velvety Parmesan cream sauce.
30 Minute Leek and Mushroom Pasta
Despite 35 years of evidence to the contrary, each year I believe winter will never end. Sure, we get a tease of sunlight and 60 degrees in mid-March, but the next day we’re slapped with snow. Or worse, 40 degrees and rain.
Every year feels like the longest, coldest, snowiest, freezing-est, grayest, longest (did I mention L-O-N-G-E-S-T??) winter. Turns out, I just really don’t like winter.
Every March I have to take deep breaths and remind myself spring is coming. One day, I’ll be walking through the grass in bare feet, feeling the sun sizzle on my shoulders, and I’ll realize, we made it. Spring is here.
Until then, we pull through with easy comfort foods that hint at the spring to come. I make Raspberry Jam Bars to get a burst of summer fruit. I make Green Pea Soup with Candied Bacon to give my eyes the feast of green it craves this time of year. And I dig into creamy pastas like this Mushroom and Leek Pasta, the perfect bridge from winter to spring. It’s hearty and warm enough to warm my bones on a cold night, but still carries a hint of spring’s lightness.
Here’s Why You’re Going to Love It
- It’s done in 30 minutes. This recipe is perfect for the nights you’re tempted to just get takeout. You can have it on the table quicker than door dash!
- It’s meatless. If you’re trying to eat less meat, this is a great recipe to start! It’s a satisfying and hearty vegetarian meal.
- It’s dang delicious. I’m a sucker for any dish with mushrooms, but it’s the leeks and cream sauce that really set this recipe apart. The leeks are subtly sweet and onion-y, and the Parmesan cream sauce is downright luxurious.
Ingredients Needed
Besides the leeks, this recipe is made entirely with fridge and pantry staples! Here’s what you’ll need:
- Mushrooms, along with oil for sauteeing. I use a mix of button and baby bellas, but any mushrooms will work.
- Leeks– Use the white and green parts only (More on preparing leeks below!)
- Garlic, because obviously we need garlic.
- Chicken or veggie broth– Be sure to choose veggie broth if you’re preparing a vegetarian dish.
- Heavy whipping cream– You can substitute half and half, though the sauce won’t be quite as rich and creamy.
- Parmesan cheese– If you’re able, opt for the real thing. Look for Parmigiano Reggiano stamped on the rind.
- Seasonings– Salt, pepper, a little fresh parsley if you’ve got it, and a touch of red pepper flakes for a little heat.
- Pasta– I prefer long noodles for this recipe. You can use angel hair, linguine, fettuccine, or even spaghetti.
How to Make Creamy Mushroom and Leek Pasta
- Prepare the pasta. Bring a large pot of salted pasta water to a boil, then add your pasta and cook to al dente, according to package directions. Drain and toss with olive oil to prevent sticking.
- Saute the vegetables. Heat the oil in a large skillet over medium high heat. Add the sliced leeks and saute for 2 minutes. Add the sliced mushrooms and saute until softened and browned, another 5-6 minutes. To assist with browning, only stir the mushrooms once every few minutes. Stir in the minced garlic. Season with salt and pepper.
- Make the cream sauce. Stir in the broth and cream and allow the mixture to simmer for 5-7 minutes, or until thickened slightly. Stir in the Parmesan cheese and parsley and mix until cheese is melted. Add red pepper flakes, salt, and pepper to taste.
- Serve. Toss the pasta with the sauce and stir to coat. Serve immediately with additional Parmesan and parsley, if desired.
How to Clean and Prep Leeks
- Cut off the dark green, stringy ends of the leeks.
- Slice the light green part into rings, or slice the stem in half first, then chop into half-moons.
- Leeks are notoriously dirty inside, so it’s important to give them a good rinse after chopping. Place the leek ribbons in a colander, and place under cold running water, using your hands to agitate the leeks and make sure they get thoroughly cleaned.
- Pat dry and you’re ready to cook! Love and Lemons has an awesome picture tutorial on How to Slice Leeks if you want some visuals!
What to Make with Leeks
There’s a decent chance you’ll have leftover leeks after making this recipe. Use them up in soups, quiches, and more. Here are a few of our favorite leek recipes:
Make Ahead and Storage Instructions
This pasta is best eaten right after cooking, but they make pretty great leftovers as well.
The pasta will soak up the sauce as it cools, so if you find the sauce getting too thick, you can always add an extra splash of cream, broth, or hot pasta water to loosen it up.
I recommend reheating leftover pasta on the stove top or in the microwave with a little extra liquid.
The pasta will keep in an airtight container for up to five days.
More of our Favorite Easy Pasta Recipes
If you enjoy this recipe, I think you’ll also love this Roasted Vegetable Pasta. It’s another great meatless option for those early spring days.
This One Pot Orecchiette with Sausage is another 30 minute meal our kids (and us) both love!
Love lemon? Try our Parmesan Lemon Linguine with Arugula.
We also adore this Sundried Tomato Chicken Pasta, Steak Pasta with Gorgonzola, and 30 Minute Shrimp Pesto Fettuccine.
Creamy Leek and Mushroom Pasta
Yield: 5
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Linguine bathed in a creamy Parmesan sauce with sauteed mushrooms and leeks is a satisfying 30 minute meal.
Ingredients
- 2 Tablespoons olive oil, plus more for the pasta
- 2 large leeks, white and light green parts only, thinly sliced, rinsed, and patted dry
- 1 lb. mushrooms, sliced (I used a mix of button and crimini)
- 3 garlic cloves, minced
- 1 cup low sodium chicken broth or veggie 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)
- 12 oz linguine
Instructions
- Prepare the pasta. Bring a large pot of salted pasta water to a boil, then add your pasta and cook to al dente, according to package directions. Drain and toss with olive oil to prevent sticking.
- Saute the vegetables. Heat the oil in a large skillet over medium high heat. Add the sliced leeks and saute for 2 minutes. Add the sliced mushrooms and saute until softened and browned, another 5-6 minutes. To assist with browning, only stir the mushrooms once every few minutes. Stir in the minced garlic. Season with salt and pepper.
- Make the cream sauce. Stir in the broth and cream and allow the mixture to simmer for 5-7 minutes, or until thickened slightly. Stir in the Parmesan cheese and parsley and mix until cheese is melted. Add red pepper flakes, salt, and pepper to taste.
- Serve. Toss the pasta with the sauce and stir to coat. Serve immediately with additional Parmesan and parsley, if desired.
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Nutrition Information:
Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 475Total Fat: 27gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 62mgSodium: 325mgCarbohydrates: 44gFiber: 5gSugar: 7gProtein: 15g
Please note nutritional information for my recipes is calculated by a third party service and provided as a courtesy to my readers. For the most accurate calculation, I always recommend running the numbers yourself with the specific products you use.