Print

Creamy Leek and Mushroom Pasta

Leek and Mushroom Pasta
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A creamy and savory pasta dish featuring tender leeks and earthy mushrooms.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 large leek, thinly sliced
  • 8 ounces cremini mushrooms, sliced
  • 1/2 cup vegetable broth
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 8 ounces pasta (fettuccine or tagliatelle recommended)
  • Salt and black pepper to taste
  • Fresh parsley, chopped, for garnish

Instructions

  1. Cook pasta according to package directions until al dente. Drain and set aside.
  2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and cook for 1 minute until fragrant.
  3. Add sliced leeks to the skillet and cook for 5-7 minutes until softened.
  4. Stir in sliced mushrooms and cook for another 5-7 minutes until they are tender and have released their liquid.
  5. Pour in vegetable broth and heavy cream. Bring to a simmer and cook for 2-3 minutes, allowing the sauce to thicken slightly.
  6. Remove from heat and stir in grated Parmesan cheese.
  7. Add the cooked pasta to the skillet with the sauce. Toss to coat evenly.
  8. Season with salt and black pepper to taste.
  9. Garnish with fresh chopped parsley before serving.

Notes

  • For a richer flavor, you can add a splash of white grape juice with the vegetable broth.
  • Any type of pasta can be used, but long, flat pasta works well with this creamy sauce.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://kitchenpivot.com/creamy-leek-and-mushroom-pasta-recipe/