Mushroom and Leek Pasta

This Mushroom and Leek Pasta is a simple yet flavourful recipe that's perfect for any night of the week. The buttery leeks and earthy mushrooms create a rich, satisfying sauce that clings to every bite of pasta. With minimal prep and cook time, it's an easy dinner option that still feels comforting and homemade.

3 from 1 vote

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Prep Time 10

Cook Time 30

Total Time 40

Course Main

Cuisine Italian

Servings

Calories 626 kcal

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 oil
2 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 mushrooms
½ teaspoon salt
½ teaspoon dried thyme leaves
2 tablespoons butter
1 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 salt
12 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 broth
¼ cup white wine
1 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.

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Nutrition

Nutrition is per serving

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