Creamy Mushroom and Leek Pasta Recipe

This Creamy Mushroom and Leek Pasta is scrumptious. Leeks add color and fantastic flavor. It was really, really good and it re-heats really well!

This Creamy Mushroom and Leek Pasta is scrumptious. It was well loved by everyone, even the wee ones! You should have seen my son and his cousin chomping on this pasta. It was the sweetest sight. The were pretending they were in a fancy restaurant and they thanked me profusely in between of all their lips-making. It was really, really good and it re-heats really well!

Have you cooked with leeks? You know they are just a very mild sweet onion? Sort of like a giant green onion, except they don’t make you cry when you chop them. Leeks are wonderful and so easy to work with.

I’ve included some details on how to prepare them in this post. If you haven’t tried leeks, they have the texture of artichoke when cooked with just have a hint of sweet onion flavor. They add color, a healthy boost, and fantastic flavor to this mushroom pasta sauce.

This Creamy Mushroom and Leek Pasta is scrumptious. Leeks add color and fantastic flavor. It was really, really good and it re-heats really well!

Ingredients for Mushroom and Leek Alfredo Pasta:

2 Tbsp olive oil
2 large leeks, stems removed, thinly sliced
1/2 lb mushrooms (white or brown will do just fine)
3 garlic cloves, pressed
1/2 cup reduced sodium chicken broth
1 1/2 cups heavy whipping cream
2 Tbsp chopped Dill, fresh or frozen (use parsley if you don’t have access to dill)
1/2 tsp salt, or to taste
1/8 tsp pepper, or to taste
Parmesan to serve
12 oz of your favorite pasta, cooked in salted water according to package instructions, drained & rinsed.

Mushroom and Leek Pasta

How to Prep Your Leeks:

1. Cut off the root hairs and most of your green stems. Keep the stems for making stock. This part is edible when you cook it for longer periods of time.

creamy-mushroom-and-leek-pasta-1

2. Cut your leeks in half lengthwise and then half each stock again so you have 4 long quarters. Finley slice the leeks and rinse in cold water to get rid of any dirt in the leek (leeks hide dirt very well). Drain well.

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How to Make Creamy Mushroom and Leeks Pasta:

1.Heat a large pan over medium/high heat. Add 2 Tbsp olive oil and the finely chopped leeks. Saute 2 minutes.

Mushroom and Leek Pasta-9

2. Cut mushrooms in half if they are small and into quarters if they are larger. Add halved/sliced mushrooms and 3 pressed garlic cloves. Saute uncovered, stirring often for 8 minutes or until mushrooms are soft. This smells so good!

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3. Stir in 1/2 cup chicken broth and 1 1/2 cups heavy whipping cream.

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4. Add 2 Tbsp chopped dill, 1/2 tsp salt (or to taste) and 1/8 tsp pepper. Simmer uncovered another 5 minutes for the sauce to thicken up a little.

creamy-mushroom-and-leek-pasta-5Mushroom and Leek Pasta-19

Pour over your favorite cooked pasta. This would work over just about any noodles. I served it over angel hair pasta (my favorite).

This Creamy Mushroom and Leek Pasta is scrumptious. Leeks add color and fantastic flavor. It was really, really good and it re-heats really well!

Credits: The base of this recipe comes from a Sweet Paul pasta dishΒ I pinned last week on my Pinterest board. All those hours of my life staring at Pinterest pictures was not in vain. YES!!!

Creamy Mushroom and Leek Pasta

4.9 from 15 reviews
Prep time:
Cook time:
Total time:
If you haven't tried leeks, they have the texture of artichoke when cooked and a hint of sweet onion flavor. They add color, a healthy boost, and fantastic flavor to this pasta.
Author:
Skill Level: Easy
Cost To Make: $7-$9
Serving: 6

Ingredients

  • 2 Tbsp olive oil
  • 2 large leeks, stems removed, thinly sliced
  • ½ lb mushrooms (white or brown will do just fine)
  • 3 garlic cloves, pressed
  • ½ cup reduced sodium chicken broth
  • 1½ cups heavy whipping cream
  • 2 Tbsp chopped Dill, fresh or frozen (use parsley if you don't have access to dill)
  • ½ tsp salt, or to taste
  • ⅛ tsp pepper, or to taste
  • Parmesan to serve
  • 12 oz of your favorite pasta, cooked in salted water according to package instructions, drained & rinsed.

Instructions

How to Prep Your Leeks:

  1. Cut off the root hairs and most of your green stems. Keep the stems for making stock. This part is edible when you cook it for longer periods of time.
  2. Cut your leeks in half lengthwise and then half each stock again so you have 4 long quarters. Finley slice the leeks and rinse in cold water to get rid of any dirt in the leek (leeks hide dirt very well). Drain well.

How to Make Creamy Mushroom and Leeks Pasta:

  1. Heat a large pan over medium/high heat. Add 2 Tbsp olive oil and the finely chopped leeks. Saute 2 minutes.
  2. Cut mushrooms in half if they are small and into quarters if they are larger. Add halved/sliced mushrooms and 3 pressed garlic cloves. Saute uncovered, stirring often for 8 minutes or until mushrooms are soft.
  3. Stir in ½ cup chicken broth and 1½ cups heavy whipping cream.
  4. Add 2 Tbsp chopped dill, ½ tsp salt (or to taste) and ⅛ tsp pepper. Simmer uncovered another 5 minutes for the sauce to thicken up a little.
  5. Pour over your favorite cooked pasta. This would work over just about any noodles. I served it over angel hair pasta (my favorite). Sprinkle with parmesan if you like πŸ™‚

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Read comments/reviewsAdd comment/review

  • Chetan Sharma
    June 16, 2017

    This was delicious!! Definitely a nice treat to have πŸ™‚ Reply

    • Natasha's Kitchen
      June 16, 2017

      Yay, I’m glad you love it! Thanks for sharing Chetan! Reply

  • Mary
    April 3, 2017

    Oh my! I made this recipe today and ate like half the sauce straight out of the pan while my pasta was cooking! It is sooo good!!! Reply

    • Natasha's Kitchen
      April 3, 2017

      That’s wonderful! I’m happy to hear how much you love the recipe Mary! Reply

  • Park
    February 12, 2017

    Hello I’m a subscriber to your blog in Asia.
    I enjoyed your recipe. I’d like to get plenty of
    information from now on Reply

    • Natasha's Kitchen
      February 13, 2017

      That’s great to hear! Thank you for following πŸ™‚ Reply

  • Abi
    August 30, 2016

    I’ve just made and yummy, slightly altered the ingredients as only had extra thick double cream, but yummy. Will I be able to reheat tomorrow? slightly worried about the cream? Reply

    • Natasha
      natashaskitchen
      August 30, 2016

      Hi Abi, I’m so glad you liked it! Yes, you can reheat over medium/low heat and add a splash of milk if it seems dry. πŸ™‚ Reply

  • Marianne
    April 21, 2016

    I’ve made this recipe 3 times already because it is delicious! I simply make the sauce by stirring a tablespoon of cornstarch to cold silk almond, then add to recipe, heat and stir. This is easy, flavorful, and healthy, and I don’t even miss the meat. So far I’ve only made it with fettuccini, but I bet it would also taste good over rice. Reply

    • Natasha
      natashaskitchen
      April 22, 2016

      I absolutely love that you’ve come up with a dairy-free option! That’s wonderful! Thank you for sharing that with us πŸ™‚ Reply

  • Taylor
    February 5, 2016

    Made this tonight for my family and it was a hit. I did let the sauce simmer for about 10 mins extra in hopes it would thicken, but the taste was awesome anyways. Reply

    • Natasha
      natashaskitchen
      February 6, 2016

      Taylor, thank you for the nice review, I’m glad everyone loved it πŸ˜€. Reply

  • Nat
    January 28, 2016

    I made this today, and I have to say I was surprised at how simple and good it was:) thank you so much for the recipe! Reply

    • Natasha
      natashaskitchen
      January 28, 2016

      Thank you for such a nice review and you are welcome πŸ˜€. Reply

  • Ruth M.
    December 29, 2015

    Tried it for Christmas – turned out very Delicious. Thank you fro the recipe, will be checking often for more new ideas. Reply

    • Natasha
      natashaskitchen
      December 30, 2015

      That’s wonderful! I’m so happy you enjoyed it πŸ™‚ Reply

  • susie arioli
    October 16, 2015

    yummerz….I put it on the short grain brown rice, and it was totally groovy. my sister left two honking leeks behind – thank you for this! Reply

    • Natasha
      natashaskitchen
      October 16, 2015

      I’m so happy you enjoyed it! πŸ™‚ Reply

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