A creamy pasta dish that's hearty and bursting with veggies? Sign me up! This creamy leek and mushroom pasta comes together quickly while satisfying those pasta cravings that we all know too well. Full of earthy mushrooms, sweet leeks and a creamy sauce to tie the dish together, this will be your go-to for weeknights, dinner parties and get-togethers.
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Why You'll Love This Quick Creamy Leek and Mushroom Pasta
- Fast and easy. Get your pasta on in just 30 minutes! The hardest part is cleaning the leek, I promise.
- Packed with veggies. Even the pickiest eaters won't be able to resist this creamy, dreamy pasta dish. The cheese and heavy cream melt perfectly with the mushrooms, leeks and shallots.
- Perfect for any occasion. Want to impress someone? Make this pasta. Have an intense pasta craving? Make this pasta. It's a random Tuesday night? Make this pasta. This recipe is great for any occasion!
Ingredients You'll Need
- Extra virgin olive oil. We'll use heavy cream for the sauce so the oil is only used to help sauté the veggies.
- Leeks. The star (co-star?) of the show! These will get sweet and flavorful after a quick sauté.
- Shallot. Arguably the best aromatic to help season our sauce. Plus, hello added veggies!
- Mushrooms. Earthy and woodsy at the same time, mushrooms offer this sauce such a great flavor profile. I use baby bella mushrooms (aka baby portobellos or cremini mushrooms) but feel free to get creative with the mushrooms you use. Chanterelles, maitakes or even king oyster mushrooms would be amazing in this recipe!
- White wine. I used a sauvignon blanc for this recipe since its acidic nature pairs very well with creamy sauces. Pour yourself a glass to have with this pasta once it's done, too 🙂
- Heavy cream. This will make our sauce creamy and dreamy.
- Parmesan cheese. Freshly grated is even better!
- Pasta. I used linguine for this recipe but feel free to use whatever shape you prefer.
- Pasta water. Remember to always save at least a cup of pasta water for any pasta recipe you're making, especially this one. You'll need about half a cup for this recipe but save a whole cup in case your sauce is too thick as this will help loosen it up.
Step-by-Step Instructions
- Clean + cut leeks & shallots. Leeks are dirty! Cut off the dark green tops of the leeks (throw these away or keep for stock - you won't need them for this recipe) and slice each leek vertically while keeping the roots intact. Wash in between each layer of the leeks and then cut the root off. Cut vertically again (you should have 4 long pieces per leek) and slice horizontally, creating quarter moon pieces. Then, finely mince the shallot.
- Clean + cut mushrooms. Using a slightly damp paper towel, gently clean the tops of all your mushrooms. Clean the gills if they're dirty, too. Remove the stems, cut the mushrooms in half and slice horizontally.
- Boil the pasta + reserve water. In a heavily salted large pot of boiling water, pour in your preferred pasta while you prepare the sauce. Cook for about 2-3 min under al dente (or 3 min less than the suggested cook time on the box) and make sure to reserve about a cup of the starchy pasta water once the pasta is done - you will need this starchy water for the sauce!
- Sauté the veggies + add wine. Cook the leeks in EVOO for 3 minutes on medium heat, stirring often. Then add in the shallots and cook for another 2 minutes. Add in the mushrooms and cook for 4 minutes. Add in the wine and cook together for about 2 minutes - this should smell fabulous!
- Finish the sauce + marry it with the pasta. To finish making the sauce, add in the heavy cream, fresh parmesan cheese and about a half cup of the reserved pasta water. Stir everything together and add in the cooked pasta, stirring again to "marry" the pasta and the sauce. Let the pasta cook in the sauce until it's al dente. Add in more of the reserved pasta water if the sauce is too thin. Once it reaches your desired consistency, test for seasoning and adjust with salt, if necessary, and freshly ground black pepper. Enjoy!
Substitutions
- Mushrooms. While I used baby bella mushrooms (aka baby portobellos or cremini mushrooms) you can get as creative as you want in this recipe! Chanterelles, maitakes or even king oyster mushrooms would be amazing in this sauce.
- Heavy cream. When I don't have heavy cream, I sometimes swap it out for a combination of cream cheese and milk. If you choose this approach, just play around with the amounts and your desired consistency - if it turns out too thick, add more milk and if it's too thin, add more cream cheese.
Variations
- Protein. Add protein to this pasta dish to make it even more filling. Grilled chicken or shrimp would go so well in this recipe!
- Pasta type. Sometimes you crave long pasta and sometimes you crave short. Whatever you're in the mood for, trust that it will go well with this sauce. I've tried this sauce on short and long pasta and I truly don't know which I prefer because it's a winner both ways. You can also go all in and make your own pasta - it's super easy with this 2-ingredient recipe!
Equipment
- Pot. The size of the pot will depend on the size of your pasta noodle (large pot for long pasta and smaller pot for shorter pasta.
- Pan. You'll want a wide pan, preferably with walls, so you can make the sauce and marry the pasta together with it in one vessel.
Storing and Reheating Creamy Leek and Mushroom Pasta
Once completely cooled, store this pasta in an airtight container in the fridge for up to 3 days.
To quickly reheat this pasta, place in a microwave-safe dish and cover with a moist paper towel and reheat until warmed through. If the pasta is a bit dry, add a splash of milk or water and stir together to increase the creaminess. Alternatively, you can reheat this pasta on the stovetop over medium low heat, adding splashes of water or milk to the sauce in case it's too thick.
Top tip
Don't overcook the pasta! Make sure to boil it for 2-3 min before it's al dente as it will continue to cook once you stir it into the pan with the sauce.
FAQ
How do I make my pasta sauce thicker?
This cream sauce may feel a bit runny but, as its cools, it will thicken up a bit. If you still want to thicken the sauce a bit more, add more parmesan cheese or a tablespoon more or so of heavy cream. Taste for seasoning and adjust accordingly!
What types of mushrooms should I use?
Baby bellas (otherwise known as creminis or baby portobellos) are great in this recipe for their earthiness. However, you can get as creative as you want! Chanterelles, maitakes or even king oyster mushrooms would be amazing in this recipe.
How long should I cook the pasta?
In this and any pasta recipe where you'll "marry," or combine, the pasta and the sauce, always aim to boil the pasta for 2-3 min less than the suggested cook time on the box. The reason for this is because the pasta will still cook in the pan with the sauce so you want to keep the pasta as al dente as possible.
Did you try out this recipe? I'd love to know how it went! Leave me a comment and rating below or tag me on Instagram at @AFabulousBite!
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Quick Creamy Leek and Mushroom Pasta
A creamy pasta dish that's hearty and bursting with veggies? Sign me up! This creamy leek and mushroom pasta comes together quickly while satisfying those pasta cravings that we all know too well. Full of earthy mushrooms, sweet leeks and a creamy sauce to tie the dish together, this will be your go-to for weeknights, dinner parties and get-togethers.
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Servings: servings
Calories: 581kcal
Ingredients
- 3 tablespoon extra virgin olive oil
- 2 leeks
- 1 large shallot
- 8 oz baby portobello/bella/cremini mushrooms about a package and a half
- ½ teaspoon salt plus more to taste
- 1 cup white wine
- 1 ¼ cup heavy cream
- ½ cup freshly grated parmesan cheese
- 1 lb pasta
- ½ cup pasta water plus more if necessary
- freshly grated black pepper to taste
Instructions
- Cut off the dark green leaves of the leeks. Slice the whole leeks vertically, keeping the root intact so it's easier to clean. The leek may be very dirty so make sure to run water in between each layer to clean it thoroughly. Once clean, cut off the root and slice the leek vertically again and then horizontally, creating small pieces. Then, finely mince the shallot.
- Gently brush the mushrooms with a moist paper towel, removing all the dirt. If the mushrooms are very dirty, clean them under running water gills facing down. Remove the stems and slice the mushrooms in thin slices. Peel the shallot and mince it finely.
- Bring a large pot of salted water to a boil and cook the pasta for about 2-3 minutes less than al dente (or 3 min less than what the package calls for). While the pasta cooks, continue with the steps below but remember to reserve about a cup of the pasta water once the pasta is finished cooking.
- In a large pan on medium heat, sauté the leeks for 3 minutes. Add in the shallots and sauté for another 2 minutes. Add in the mushrooms and salt and cook for 4 minutes. Then, add the white wine and cook down for 2 minutes until very fragrant.
- Add in the heavy cream, freshly grated parmesan cheese and reserved pasta water and stir together. Add in the cooked pasta into the pan and stir well until combined. Let cook together until the pasta is al dente, about another minute or so. If the sauce is too thick, add a bit more pasta water but remember the sauce will thicken as its cools. Test for seasoning and adjust with more salt and freshly grated black pepper, if necessary.
Notes
Tips + Tricks
- Don't overcook the pasta! Make sure to boil it for 2-3 min before it's al dente as it will continue to cook once you stir it into the pan with the sauce.
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- This cream sauce may feel a bit runny but, as its cools, it will thicken up a bit. If you still want to thicken the sauce a bit more, add more parmesan cheese or a tablespoon more or so of heavy cream. Taste for seasoning and adjust accordingly!
Storing + Reheating
- Once completely cooled, store this pasta in an airtight container in the fridge for up to 3 days.
- To quickly reheat this pasta, place in a microwave-safe dish and cover with a moist paper towel and reheat until warmed through. If the pasta is a bit dry, add a splash of milk or water and stir together to increase the creaminess. Alternatively, you can reheat this pasta on the stovetop over medium low heat, adding splashes of water or milk to the sauce in case it's too thick.
Nutrition
Serving: 1 serving | Calories: 581kcal | Carbohydrates: 65g | Protein: 16g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 62mg | Sodium: 358mg | Potassium: 476mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1289IU | Vitamin C: 4mg | Calcium: 176mg | Iron: 2mg
Tried this recipe? Let me know!Tag @AFabulousBite and include #AFabulousBite!
Dani says
This dish was so easy to make and it was delicious! My partner asked for it to be added to our permanent dish rotation!
Mari says
Yay, so happy you both liked it! Love to hear it’ll be part of the rotation 🙂