Some nights just call for pasta, and this Mushroom and Leek Pasta is exactly the kind of bowl you want to tuck into. The leeks cook down until soft and sweet, pairing beautifully with the earthy mushrooms and buttery sauce.
This is one of those recipes that comes together quickly but still makes you feel like you've cooked something special. Perfect for when you want a cosy dinner at home without too much fuss.
What I love about this dish is how effortlessly it comes together. It feels like the kind of pasta you'd order at a little Italian restaurant, but you can make it at home in under 30 minutes.
Whether you serve it with a glass of wine, some crusty bread, or just on its own, this pasta is sure to become one of those dishes you turn to again and again. It's simple, comforting, and one of those dinners where you'll find yourself scraping the bowl for every last bit.
Ingredient Notes
These notes are designed to help make this recipe a success; they cover some, but not all, of the ingredients. For a complete ingredient list, check out the recipe card below.
Long pasta: The buttery sauce is perfect with long noodles like spaghetti, linguine, tagliatelle, or fettuccine. You could use a flat shape like farfalle (bowties) or orecchiette.
Leeks: Leeks are a wonderful vegetable that melts down to give you a soft, sweet, mild onion taste. Leeks are full of layers that hide dirt and sand, so make sure you wash your leeks really well. See below for "How to prepare leeks". You can also buy them ready-sliced.
Mushrooms: You can use any sliceable mushroom; Baby Bella, button mushrooms, or cremini are all great choices, but common white mushrooms are fine too. Even the pre-sliced mushrooms will work.
Dried thyme: The recipe uses dried thyme as it is easy to find. Feel free to substitute in fresh thyme. You will need to use 1 teaspoon of fresh thyme.
Butter: I use salted butter as that is what we always have in our refrigerator. Use what you have.
Garlic: There is only 1 clove of garlic in this recipe. Which is very un-me! But the sweet leeks are so delicious, I prefer to use garlic sparingly here. But garlic should always be measured with your heart!
Broth: I use low-sodium chicken broth, but you can use vegetable broth to keep this dish vegetarian.
White Wine: This adds a great flavor to your sauce, but if you don't consume alcohol, replace it with extra broth.
Parmesan: It is best to buy a block of Parmesan and grate it yourself. Freshly grated Parmesan melts far better; pre-grated Parmesan will leave your sauce a little grainy.
How to prepare leeks
Start by trimming off the root end and most of the tough green tops. (Save this in the refrigerator/freezer to make stock).
Next, slice the leek in half lengthwise and cut it across into thin, half-moon-shaped pieces.
Place the sliced leek in a colander or wide-holed sieve and give them a good rinse in water to remove any hidden dirt. I like to agitate them with my hands to ensure the pieces are all separate and no sand remains.
(For some recipes, you want to pat them dry to remove the excess water, but for this recipe, that isn't necessary)
Recipe Tips
We've tested this recipe at least 3 times to ensure it works well for you. Have a look at our tips for getting the best dish you can!
- Wash the leeks well. The layers hide dirt and sand between them. See above for "How to prepare leeks".
- Use a large pan with a lid when cooking the leeks and mushrooms; this makes it much easier to add the pasta at the end. I use a shallow cast-iron saute pan.
- When cooking the vegetables, use a low heat. You want them to cook slowly so that everything softens and melts together.
- When cooking the leeks and mushrooms, you want to trap the moisture in the pan. To do this, you use a cartouche, which is a fancy word for a parchment paper circle that sits on top of the food and acts like a second lid, keeping all the steam from escaping and allowing the food to cook gently in its own juices.
- Reserve at least 2 cups of the pasta cooking water before you drain the pasta. It helps to create a rich, buttery sauce.
- Grate your parmesan yourself. The flavor is better, the texture is better, and the finished dish will be better. It is worth the effort, I promise!
Why You'll Love This Mushroom and Leek Pasta
- It's so comforting and warming.
- It works well as a main or a side dish.
- It is versatile and easy to add to.
- It is ready in 30 minutes.
Recipe Adaptations
These are all just suggestions and things that have worked in our test kitchen, but it is your dinner, so adapt it to suit your family. That is the beauty of cooking; we can all create our own delicious meals.
- This is a great recipe to add things like leftover chicken or pork to. Stir it in when you add the broth, and it will heat up as you finish the dish.
- Adding some smoked salmon trimmings, stirred through at the very end of cooking, is a delicious! (Smoked salmon trimmings are often quite cheap in the grocery store. And you don't need a lot to add plenty of flavor!)
- Finish the dish with crispy bacon. It is perfect with the sweet leeks.
- If you have leftover sausage, you can crumble that into the sauce when you add the broth. Or fry it off until crispy and scatter it over the top when you serve.
- If you love a cheesy pasta, crumble goat's cheese over the pasta just before serving.
- Add a crispy topping with some pangratatto.
Want to save this recipe?
We'll email this post to you, so you can come back to it later!
FAQ'S
Some of the questions that our testers have asked. If you have any other questions, please leave us a comment below, and we'll get back to you as soon as we can.
Yes! Any mushrooms you have on hand will work here-button, chestnut, portobello, or even a mix if you've got them. Different varieties will give you slightly different flavours, so it's fun to experiment.
This pasta is delicious as is, but you can add some grilled chicken, crispy bacon, sausage, salmon, or even toss in a can of white beans or chickpeas for a veggie boost.
It's best eaten fresh, but you can cook the leek and mushroom ahead and reheat them gently before continuing with the recipe. (Stop at step 3)
It's pretty hearty on its own, but a simple green salad or some crusty bread on the side never goes amiss. Garlic bread is always a winner, too!
Pop leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of cream or stock to bring the sauce back to life.
Sure… but then it would just be Leek Pasta. Still tasty.
Technically yes, but watch your tongue-it's hot! (Also, less washing up if you're quick about it.)
Absolutely. Mushrooms and leeks sound sophisticated, but it's secretly really easy to make. Just don't tell your date that part!
Then you're doing it right! Cheese, like garlic, is best measured with your heart, after all.
That's okay-swap them for onions, shallots, or spring onions. But don't tell the leeks; they're sensitive.
Serving Suggestions
If you're wondering what to serve with this recipe, I've pulled together some of my favorite ideas so you can mix and match sides and drinks to make it a complete meal.
What to eat with Mushroom and Leek Pasta
This pasta is lovely all on its own, but if you'd like to add something to the side, a crisp green salad dressed simply with olive oil and lemon adds freshness to balance the buttery sauce. Or you could go classic with garlic bread, it's perfect for mopping up any extra buttery leeks left at the bottom of the bowl (and we all know that's the best bit!).
This pasta also makes a great side dish, so you could also serve it with a grilled steak, shrimp skewers, or some seared salmon or chicken.
And don't forget the finishing touches! A generous sprinkle of parmesan, some cracked black pepper, and maybe a few fresh herbs on top make the whole dish feel extra special. Pair it with a glass of something delicious, and you've got yourself a cosy, restaurant-worthy meal right at home.
What to drink with Mushroom and Leek Pasta
The earthy mushrooms and sweet leeks pair so well with a variety of drinks, from crisp wines to refreshing non-alcoholic options. Here are some of my favourites.
For white wine, a buttery, creamy Chardonnay with subtle oakiness will match the buttery sauce and balance the mushrooms. If you prefer something lighter, a Pinot Grigio or Sauvignon Blanc will cut through the richness. I'd go for one from New Zealand or California to really get the crisp green apple taste that will balance the buttery leeks.
If you prefer a red wine, go for something soft and not too heavy, like a Pinot Noir. Its earthy notes play so nicely with the mushrooms without overpowering the dish. Or Gamay is light, fruity, and a little floral, but it also has those gentle earthy tones that tie in perfectly with leeks and mushrooms. It's like Pinot Noir's fun younger cousin!
Or skip the wine and go for a Belgian-style Blonde Ale or a Wheat Beer; they will both work well with the creaminess of the sauce. If you want something a bit richer, a Brown Ale has those malty, nutty notes that pair wonderfully with mushrooms.
Or, if you want to skip the alcohol altogether, then Sparkling water with lemon or lime is always a winner. It is refreshing and palate-cleansing, perfect with buttery sauces. Or one of my mid-week favs is a cold glass of Apple or Pear Juice (still or sparkling). I serve them in a wine glass, so I feel like I've got something special, but without the alcohol. They both work surprisingly well with the earthy-sweet leeks and mushrooms.
Enjoy x
More Recipes to Try
If you enjoyed this dish, here are a few more recipes I think you'll love! They're all easy, tasty, and perfect for adding to your weekly meal plan.
If you try this Mushroom and Leek Pasta, please leave a 🌟star rating and let me know how it went in the comments below. I really appreciate it, and it helps others to know that the recipe is trustworthy.
Any questions about the recipe? Use the comments section below.
Get the Recipe
Mushroom and Leek Pasta
Ingredients
For the pasta
- 12 oz long pasta (Note 1)
- 1 tablespoon salt
For the sauce
- 3 tablespoons extra virgin olive oil
- 2 leeks thinly sliced(Note 2)
- 14 oz mushrooms sliced (Note 3)
- ½ teaspoon salt
- ½ teaspoon dried thyme leaves
- 2 tablespoons butter
- 1 clove garlic minced
- ¼ cup broth (Note 4)
- ¼ cup white wine (Note 5)
- 1 teaspoon Dijon mustard
- 1 cup parmesan grated (Note 6)
- salt and pepper to taste
Instructions
- Place a large, heavy-based pan (with a lid) over medium-low heat. Add the olive oil and cook the sliced leeks for 5 minutes, stirring occasionally.3 tablespoons extra virgin olive oil2 leeks
- While the leeks are cooking, use the lid of the pan as a template and cut a disk out of parchment paper.
- Add the mushrooms, salt, thyme, butter, and garlic. Stir until the butter has melted. Cover with the parchment paper disk. Add a lid, reduce the heat to low, and cook for 10-15 minutes.14 oz mushrooms½ teaspoon salt½ teaspoon dried thyme leaves2 tablespoons butter1 clove garlic
- While the vegetables are cooking, bring a large pan of water to a boil, add the salt and pasta, and cook for 1 minute less than the packet suggests.1 tablespoon salt12 oz long pasta
- Reserve 2 cups of the pasta cooking water and drain the pasta.
- Remove the lid and parchment paper from the vegetables, add the broth, wine, and Dijon mustard. Bring to a boil for 2 minutes.¼ cup broth¼ cup white wine1 teaspoon Dijon mustard
- Add the cooked pasta, ½ cup of the reserved pasta water, and the parmesan.1 cup parmesan
- Use tongs to toss the pasta over low heat until it is well-coated in the mushroom mixture, then cook for an additional 2 minutes over low heat. Add extra pasta water as needed.
- Taste and add salt and pepper if needed and serve immediately.salt and pepper
Notes
- The buttery sauce is perfect with long noodles, such as spaghetti, linguine, tagliatelle, or fettuccine. You could use a flat shape like farfalle (bowties) or orecchiette.
- Leeks are full of layers that hide dirt and sand, so make sure you wash your leeks really well. See the bulk of the post for "How to prepare leeks".
- You can use any sliceable mushroom; Baby Bella, button mushrooms, or cremini are all great choices, but common white mushrooms are fine too. Even the pre-sliced mushrooms will work.
- I use low-sodium chicken broth, but you can substitute it with vegetable broth to make this dish vegetarian.
- The wine adds a great flavor to your sauce, but if you don't consume alcohol, replace it with extra broth.
- It is best to buy a block of Parmesan and grate it yourself. Freshly grated Parmesan melts far better; pre-grated Parmesan will leave your sauce a little grainy.
Nutrition
Nutrition is per serving
Suzanne Ambrosio says
be mindful of the amount of salt that went into the pasta water plus the saltiness of the cheese you use next time (and there will be a next time the saltiness aside) I will cut the pasta pot measure by half and possibly only use 1/4 tsp with the butter garlic step as I think the mushrooms need some to release their juices a big part of the umami savory aspect of the dish you can always add more salt with at least three generous twists on the black pepper mill at the end. this is a great dinner, absolute keeper