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.
Servings: 6 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 ground 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.
- 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 it cools. Test for seasoning and adjust with more salt and freshly ground 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 it 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
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