This Creamy Mushroom and Leek Pasta is absolutely delightful. Everyone, even the little ones, absolutely loved it and couldn’t stop raving about it. Watching my son and his cousin devour this pasta was the sweetest thing. They pretended they were dining at a fancy restaurant and expressed their gratitude between every bite. It was truly heartwarming, and the best part is, it reheats wonderfully.
Ever cooked with leeks? They’re like a mild and sweet onion, similar to a giant green onion but without the tears when you chop them. Leeks are fantastic and incredibly easy to work with.
I’ve shared some tips on how to prepare them in this post. If you haven’t tried leeks before, they have a texture similar to artichokes when cooked and impart a subtle sweet onion flavor. They not only add color and a healthy boost but also enhance the flavor of this mushroom pasta sauce wonderfully.
Table of Contents
Mushroom and leek pasta recipe video
Ingredients:
- 250g pasta (any variety you prefer)
- 250g mushrooms (button or cremini), sliced
- 2 leeks, washed and sliced thinly
- 2 cloves of garlic, minced
- 1/4 cup olive oil
- Salt and black pepper to taste
- 1/2 cup heavy cream (optional)
- Fresh parsley, chopped
- Grated Parmesan cheese for serving (optional)
How to prepare your leeks:
- Cut off the root ends and most of the green tops, reserving the green tops for making stock if desired. The green tops are edible when cooked for a longer time.
- Cut the leeks in half lengthwise, then halve each half again to create quarters. Finely slice the leeks and rinse them in cold water to remove any dirt (leeks can hide dirt well). Drain thoroughly.
Instructions:
Step 1: Prepare the Pasta
Prepare a pot of generously salted water and bring it to a rolling boil. Then, cook the pasta following the instructions on the package until it reaches the perfect al dente texture. After cooking, drain the pasta and set it aside, saving a cup of pasta water.
Step 2: Sauté the Vegetables
Heat up the olive oil in a skillet over a medium flame. Add the sliced mushrooms and cook until they start to brown, about 5-7 minutes. Then, add the sliced leeks and minced garlic. Sauté for another 3-4 minutes until the leeks are softened and fragrant.
Step 3: Season the Dish
Season the mushrooms and leeks with salt and black pepper to taste. Stir well to ensure the seasoning is evenly distributed throughout the vegetables.
Step 4: Add Cream (Optional)
If you prefer a creamy sauce, pour in the heavy cream and stir until combined. Allow the sauce to simmer for a few minutes until it thickens a bit. If you want a lighter dish, you can skip this step.
Step 5: Combine Pasta and Sauce
Add the cooked pasta to the skillet with the mushroom and leek mixture. Mix everything until the pasta is thoroughly coated in the sauce. If the sauce seems too thick, you can add some reserved pasta water to loosen it up.
Step 6: Finish and Serve
Sprinkle freshly chopped parsley over the pasta just before serving. If desired, top each serving with grated Parmesan cheese for an extra burst of flavor.
Step 7: Enjoy
Serve the Mushroom and Leek Pasta hot, alongside a crisp green salad or some crusty bread. Enjoy the earthy flavors of mushrooms and leeks in every bite of this comforting and satisfying pasta dish!
Indulge in the delightful harmony of seasonal veggies and flawlessly cooked pasta with this Mushroom and Leek Pasta. It’s sure to earn a special place in your recipe repertoire.
Mushroom and Leek Pasta nutrition information:
| Nutrient | Amount per Serving |
| Serving Size | 1 Serving |
| Calories | 350 |
| Total Fat | 18g |
| – Saturated Fat | 5g |
| Cholesterol | 20mg |
| Sodium | 380mg |
| Total Carbohydrates | 39g |
| – Dietary Fiber | 3g |
| – Sugars | 3g |
| Protein | 9g |
Mushroom and leek pasta health benefits:
This Creamy Mushroom and Leek Pasta not only tantalizes your taste buds but also offers some health perks:
- Nutrient-Rich Veggies: Mushrooms and leeks are packed with essential nutrients like vitamins, minerals, and antioxidants, contributing to overall health and well-being.
- Low in Calories: With just 350 calories per serving, this dish makes for a satisfying meal without weighing you down.
- Good Source of Fiber: With 3 grams of dietary fiber per serving, this pasta helps support digestion and keeps you feeling full longer.
- Moderate in Fat: The dish provides a moderate amount of fat, with most of it coming from heart-healthy olive oil.
- Protein Punch: Each serving contains 9 grams of protein, essential for muscle repair and growth.
Storage Instructions:
Storing your Mushroom and Leek Pasta properly ensures it stays fresh and delicious for later enjoyment:
- Refrigeration: Allow the pasta to cool completely before transferring it to an airtight container. You can keep it in the fridge for 3-4 days.
- Freezing: To freeze, portion the pasta into freezer-safe containers or bags. Ensure all air is removed to prevent freezer burn. You can freeze it for 2-3 months.
- Reheating: When ready to enjoy again, simply reheat the pasta in a microwave-safe dish or on the stovetop over low heat. Add a little water or broth to keep it from drying out.
- Refresh: If the pasta seems dry after reheating, drizzle a bit of olive oil or a splash of cream to revive its creamy texture.
Reheat and Reuse Instructions:
Revitalize your leftover Mushroom and Leek Pasta with these simple steps:
Reheat Instructions:
- Reheating: Warm the pasta in a microwave-safe dish or on the stovetop over low heat. If the sauce appears dry, add a splash of water or cream to restore its creaminess.
Reuse Ideas:
- Pasta Salad: Transform leftover pasta into a refreshing pasta salad by adding fresh vegetables and a light dressing.
- Stir-Fry Addition: Incorporate the pasta into a stir-fry with your choice of protein and vegetables for a quick and flavorful meal.
- Frittata Filling: Use the pasta as a filling for a frittata along with eggs, cheese, and additional vegetables.
- Soup Enhancement: Add the pasta to soups during the last few minutes of cooking to add texture and flavor.
With these storage, reheating, and reuse instructions, you can continue to enjoy the delicious flavors of Mushroom and Leek Pasta, whether freshly made or as leftovers!
Suggested Adjustments
- Spice it up! If you’re craving some heat in your mushroom and leek pasta, sprinkle in a dash of crushed red pepper flakes before serving.
- Boost the protein. Elevate this pasta dish by adding crispy tofu, cooked chicken, shrimp, or sausage.
- Go gluten-free by opting for your preferred gluten-free pasta in this recipe.
- Customize your pasta. While I tried and loved this recipe with small-shaped pasta, feel free to use spaghetti, angel hair, or fettuccine according to your preference.
FAQ’s
How do you clean leeks for pasta?
To clean leeks, trim off the dark green tops and root ends. Slice the leeks lengthwise, then chop them into half-moons. Rinse them in a bowl of cold water, swishing around to remove dirt and sand. Drain and repeat if necessary.
What type of mushrooms are best for mushroom and leek pasta?
Cremini, shiitake, or portobello mushrooms are great choices for mushroom and leek pasta due to their rich flavor and meaty texture. You can also mix different types for added depth.
Can you make mushroom and leek pasta vegan?
Yes, you can make it vegan by using olive oil instead of butter, and substituting the cream with coconut milk or a dairy-free cream alternative. Use vegetable broth instead of chicken broth.
How do you prevent mushrooms from becoming soggy in pasta?
To prevent mushrooms from becoming soggy, cook them in a single layer over medium-high heat without crowding the pan. Let them brown before stirring, allowing the moisture to evaporate and the mushrooms to caramelize.
What kind of pasta works best with mushroom and leek sauce?
Fettuccine, tagliatelle, or pappardelle are ideal for mushroom and leek sauce because their wide, flat shapes hold the sauce well. You can also use penne or rigatoni for a different texture.
How do you store and reheat mushroom and leek pasta?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over medium heat with a splash of water, broth, or cream to prevent the sauce from drying out.