Pasta with Leeks and Mushrooms
Indulge in the comforting, earthy flavors of Pasta with Leeks and Mushrooms, a creamy and elegant dish that's perfect for weeknight dinners or special occasions. This recipe combines tender pasta with the mild sweetness of sautéed leeks and the umami richness of golden-browned mushrooms. A luscious sauce made with dry white wine, heavy cream, and Parmesan cheese coats every strand, while fresh parsley adds a burst of freshness. Ready in just 40 minutes, this dish strikes the perfect balance between simplicity and gourmet flair. Pair it with a crisp green salad or a crusty slice of bread, and savor every bite of this restaurant-quality meal made at home. Keywords: pasta with leeks, mushroom pasta recipe, creamy leek and mushroom sauce, easy pasta dinner, vegetarian pasta dish.
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Recipe Information
Ingredients
- 12 ounces Pasta (spaghetti, fettuccine, or your choice)
- 2 medium Leeks (white and light green parts only, thinly sliced)
- 8 ounces Mushrooms (cremini or button, sliced)
- 3 cloves Garlic cloves (minced)
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 cup Dry white wine
- 1 cup Heavy cream
- 1 cup Grated Parmesan cheese
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Fill a large pot with water, add a generous pinch of salt, and bring to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
While the pasta cooks, heat the olive oil and butter in a large skillet over medium heat.
Add the sliced leeks and cook for 5-6 minutes until softened, stirring occasionally to prevent them from browning.
Stir in the mushrooms and cook for another 6-8 minutes until they release their moisture and turn golden brown.
Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
Pour in the white wine, scraping the bottom of the skillet to deglaze any browned bits. Let it simmer for 2-3 minutes until reduced by half.
Lower the heat to medium-low and stir in the heavy cream. Cook for 2-3 minutes, allowing the sauce to thicken slightly.
Stir in the grated Parmesan cheese, salt, and black pepper. Mix until the cheese has melted and the sauce is smooth.
Add the drained pasta to the skillet and toss to coat in the sauce. If needed, use the reserved pasta water a few tablespoons at a time to thin the sauce to your desired consistency.
Taste and adjust seasoning if necessary.
Serve immediately, garnishing with chopped fresh parsley and an extra sprinkle of Parmesan cheese.
Nutrition Facts
Calories |
2398 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.1 g | 205% | |
| Saturated Fat | 82.9 g | 415% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 3846 mg | 167% | |
| Total Carbohydrate | 129.4 g | 47% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 12.6 g | ||
| Protein | 60.6 g | 121% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 988 mg | 76% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1299 mg | 28% | |
*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.
