Linguine with Leeks and Mushrooms
Elevate your weeknight dinner with this creamy and satisfying Linguine with Leeks and Mushrooms recipe. This dish features tender linguine coated in a velvety sauce of sautéed leeks, earthy cremini mushrooms, and heavy cream, enhanced with the brightness of lemon zest and savory Parmesan cheese. Perfect for cozy evenings, the recipe combines the natural sweetness of caramelized leeks with the umami depth of mushrooms for an elegant yet approachable pasta dish. With minimal prep and just 35 minutes from start to finish, it's an ideal blend of gourmet flavor and simplicity. Garnished with fresh parsley for a pop of color and freshness, this crowd-pleasing dish is perfect for a quick family dinner or an impressive meal to share with friends.
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Recipe Information
Ingredients
- 12 oz linguine
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 2 medium leeks
- 3 whole garlic cloves
- 8 oz cremini mushrooms
- 1 cup heavy cream
- 0.5 cup Parmesan cheese
- 1 tsp lemon zest
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2 tbsp fresh parsley
Instructions
Bring a large pot of salted water to boil and cook the linguine according to the package instructions until al dente. Reserve 1 cup of pasta water before draining.
While the pasta cooks, prepare the leeks by slicing off the dark green tops and roots. Cut the leeks in half lengthwise and rinse under cold running water to remove any dirt or grit. Slice the cleaned leeks into thin half-moons.
In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of unsalted butter over medium heat.
Add the sliced leeks to the skillet and sauté, stirring occasionally, for 5-6 minutes until softened and slightly caramelized.
Meanwhile, thinly slice the cremini mushrooms. Add the mushrooms to the skillet with the leeks and cook for another 5-7 minutes, stirring occasionally, until the mushrooms are tender and any released moisture has evaporated.
Finely mince the garlic cloves and add them to the skillet. Cook for 1 minute, stirring constantly, until fragrant.
Stir in the heavy cream and allow it to simmer gently for 2-3 minutes, slightly thickening the sauce.
Add the Parmesan cheese, lemon zest, salt, and black pepper, stirring until the cheese is melted and the sauce is creamy.
Add the drained linguine to the skillet and toss to combine, ensuring the pasta is evenly coated in the sauce. If the sauce is too thick, loosen it with a little reserved pasta water, adding a tablespoon at a time until the desired consistency is reached.
Remove the skillet from the heat and garnish the dish with chopped fresh parsley. Adjust seasoning with additional salt and pepper if needed.
Serve immediately, topped with extra Parmesan cheese if desired.
Nutrition Facts
Calories |
2181 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.0 g | 194% | |
| Saturated Fat | 76.1 g | 380% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 346 mg | 116% | |
| Sodium | 1647 mg | 72% | |
| Total Carbohydrate | 147.0 g | 53% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 14.4 g | ||
| Protein | 45.5 g | 91% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 674 mg | 52% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 1689 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
