Creamy Mushroom and Leek Pasta Recipe
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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.
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.
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. This smells so good!
3. Stir in 1/2 cup chicken broth and 1 1/2 cups heavy whipping cream.
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.
Pour over your favorite cooked pasta. This would work over just about any noodles. I served it over angel hair pasta (my favorite).
Credits: The base of this recipe comes from a Sweet Paul pasta dish 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
Ingredients
- 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.
Instructions
How to Prep Your Leeks:
- 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.
- 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:
- Heat a large pan over medium/high heat. Add 2 Tbsp olive oil and the finely chopped leeks. Saute 2 minutes.
- 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.
- Stir in 1/2 cup chicken broth and 1 1/2 cups heavy whipping cream.
- 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.
- 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 🙂
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
This was delicious!! And easy, too. We served it with sweet potato gnocchi and Italian sausage. 10/10
That sounds delicious, Marisa! I’m so glad you loved the recipe. Thank you.
This is so delicious! Such a good combination of everything and I like that it’s so easy to make! Thank you so much!
Thank you for sharing. I’m glad you love it.
I love this recipe! I’m not much of a cook, but I will make this for a couple coming over for dinner. Can you suggest how much I can do ahead of time? Does the sauce get too thick if I make it all ahead of time (except the pasta) and let it sit on the stove? Thanks!
Hi Janet, this can be made ahead and reheated! You can reheat over medium/low heat and add a splash of milk if it seems dry.
Thank you Natasha! It tastes nice. 🙂
I’m so glad you enjoyed it, Bahar!
I have been following you on facebook and pinterest and have tried a few of your recipes and have not been disappointed. This was awesome. As my goddaughter says, Yaay Good Job!!!
That is the best when kids love what we make. That’s so great!
I made this last night. I’m not much of a cook, but this was easy and so delicious! It’s going to be one of my “company” dishes: wonderful and easy.
Great to hear that, Janet! Thanks for sharing your good feedback with us.
I love the taste of mushrooms but don’t like the texture. This hides the weird texture really well especially if you slice the mushrooms thin instead of quartering them. I haven’t ever fully enjoyed mushrooms until now, so thank you Natasha!!
I also garnished with grated Parmesan and a little crushed red pepper. Served w toasted bakery bread. One of my new favorite recipes!
I’m so glad you enjoyed this recipe! Thank you for that wonderful review!
my kid ate two full bowls. Definitely bookmarking this one. Thanks! I substituted coconut cream and added chicken breast and still turned out amazing!
You’re welcome! That is the best when kids love what we parents make. That’s so great!
i love this and other recipes, tried couple of them. it was amazing. pasta was delicious.
thank you for sharing 🙂
I’m so glad you enjoyed that! Thank you for sharing that with me!
This recipe is absolutely DELICIOUS! Having leftover ingredients to use up, I made it twice in the last week, making a couple of adjustments each time:
The first time I cooked chunks of chicken in the same pan, seasoned with only salt and pepper, before cooking up the leeks. The chicken added protein and more flavor.
The second time, I added sliced chicken sausage to the cooked leek mixture and added more mushrooms. I also made a rue to thicken the sauce up, which I preferred over the thin soup-like sauce (which was still good).
This is a very easy and scrumptious recipe that can be easily adjusted upon. I would highly recommend!
That sounds wonderful, Jessica! Thank you for sharing your changes with us!
Ok we loved this recipe. Added 3 kinds of mushrooms, and a can of artichoke hearts … Also added a handful of Chicken & Beef meatballs … so filling !! Thx
I’m so happy you enjoyed that. Thank you for sharing that with us!
I just made this for dinner tonight. Wow! Will definitely be making again!
I hate it when folks comment on recipes with their 80,000 alterations, so I’ll try to make this brief. My husband is vegetarian, so I used vegetable broth and added a few pinches of flour to thicken the sauce. Worked a treat. I also added extra garlic and garlic pepper because I have a garlic problem. For myself, I added a handful of ready cooked shrimp on top—YUM!
My husband doesn’t love garlic or mushrooms, but he liked this! This was my first real time making my own pasta sauce, and it turned out great. I could (but won’t) go eat the rest of the pan right now. Definitely a new favourite. Thanks!!
Thank you for sharing your version with us, Lily!!
I love this recipe! Super tasty when chicken and bacon are added to the sauce too! Have been making it for quite a while now and always look forward to teatime when this is on the menu… And so does my hubby and child!
Great suggestion Suzi! I’m glad your family enjoys the recipe. Thanks for sharing your great review with other readers!
This was delicious!! Definitely a nice treat to have 🙂
Yay, I’m glad you love it! Thanks for sharing Chetan!
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!!!
That’s wonderful! I’m happy to hear how much you love the recipe Mary!
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
That’s great to hear! Thank you for following 🙂
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?
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. 🙂
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.
I absolutely love that you’ve come up with a dairy-free option! That’s wonderful! Thank you for sharing that with us 🙂
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.
Taylor, thank you for the nice review, I’m glad everyone loved it 😀.
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!
Thank you for such a nice review and you are welcome 😀.
Tried it for Christmas – turned out very Delicious. Thank you fro the recipe, will be checking often for more new ideas.
That’s wonderful! I’m so happy you enjoyed it 🙂
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!
I’m so happy you enjoyed it! 🙂
Made this last night, it’s very tasty! We are not big meat eaters, so that was excellent! Looking forward to more vegetarian dishes that can be served as a main dish
I”m so happy you all loved it :). Thank you Luda!
Hello,
I love the recipe, it was great. I do have a question, what would you say to do if the sauce doesn’t thicken up. It seemed a little too loose so I was just wondering.
Thank you.
I’d cook it a little longer to make the sauce thicker. Also, this sauce thickens more as it cools.
For those of you on WW, as written and with 1 cup of pasta, this is 13 points plus. With 1/2 cup of pasta, its 11 points. Not as bad as I thought! 🙂
Thanks so much for sharing that! 🙂
I managed to get some Leeks and Mushrooms for super cheap at the supermarket I work, then found this recipe online. Just cooked and ate it. It was gorgeous! Absolutely delicious!
Cheers Natasha!
I’m so happy you loved it! Thank you so much Alice 🙂
Made this today, but also added chicken because my husband likes to have some kinda meat every meal, and I must add he’s not a fan of pasta, but he REALLY liked this dish!! It’s so easy to prepare and super yummy!
Thank you!!
I’m so happy to hear that! Thanks so much for the great review! 🙂
I am making this for Valentine’s Dinner – I was thinking of adding a little sherry or Annisette to dress it up a little. Good idea or stupid? I also add Shallots and green onions and a lot more garlic and some cayenne pepper to up the flavour a little. Good idea or stupid?
Hi Gager, it’s difficult to say without testing it first with those alcohol add-ins. I think it would be a good experiment – I make my shrimp alfredo with some white wine and love it. I think the ideas of more onion, garlic and cayenne are great! 🙂
Addition of white wine (oaked Chardonay), more onion, more garlic and cayenne worked wonderfully well. The key was to lightly cook the lobster and set aside so it did not turn to rubber. The rest of the flavours married and then add the lobster back in at the end – great Valentines dinner, guests raved.
That’s so great! Thank you for sharing that!
I added 1/2 cup sherry after cooking mushrooms a bit and let reduce. Was delicious!
Thank you for sharing that with us, Bonnie!
Second time I make this, and it turned out amazing, once again. I add cooked chicken towards the end, cause my hubby always needs some kind of meat. Also my 3yr old who hates mushrooms just gobbled it up, and didn’t notice that it had them.And my hubby was raving about it. A Success in my book!!! Thanks for the awesome recipe, and your hard work with the blog. I love your blog. I always make your recipes, which turn out great, and my husband was bragging the other day how my cooking is better than anyone else he knows. Lol ok, maybe besides his mother. Lol it made me feel really good, but if it wasn’t for your easy to follow recipes, I probably wouldn’t be as good or have the courage to try! 🙂 Thanks!
That’s so sweet of your husband to say. You found a good one! 🙂 I’m so happy you’re enjoying the blog and recipes. Your comment makes me feel really good 🙂
turned out amazing 🙂 hubby loved it thank you so much natasha
That’s fantastic! Thanks so much for a great review 🙂
Thank you, Natasha, for the nice recipes. Have a Great Weekend!
My pleasure Liz :), have a great weekend as well.
I made this last night, but made a few adjustments… I added 1/2 c of half and half in place of 1/2 c of the whipping cream, to lighten it up a bit. I also thought it needed “Something” else, so I ended up adding cajun seasoning and a little of the parmesan cheese during the cooking process… JUST what it needed, a little kick!
I love the idea of adding a little kick. My hubby and I love spicy foods (my son, not so much ;)). Thanks Gigi!
This was phenomenal – tasted like a nice dish in a NYC restaurant, something I miss living in Charlotte. Very filling and flavor of garlic, leeks and mushrooms (used crimini) was outstanding. My kids that don’t go near anything with mushrooms ate it all up and so did my picky husband. I’m definitely a fan of your recipes. Also tried the chck zucchini fritters tonight and it actually was a nice munch side to this.
Oh I bet the two paired well together. You’re making me really hungry right now! Indre, I’m so happy you are enjoying the recipes!
Oh this looks so yummy. I am soooo making this!!
Enjoy it! It is so good!
Made this for dinner today and it is for sure going to be one of my regulars! Easy to make after a long day at work…and everybody is starving 🙂 thanks !
That’s awesome that you all loved it so much 🙂 Thanks so much for a great review!
I made this last night, it was so delicious!!!!!!!!!!!!!
I added an extra ingredient to it though: BACON! 🙂
Thank you for the great recipes Natasha.
Bacon is just one of those things that can be sprinkled on just about anything. lol Nice!
Have you ever thought about making an app? Like for iphones/androids? I think it would be wonderful to have a Natasha’s Kitchen app! This pasta was delicious by the way (:
I havent had time to really research it. It is a good idea though 🙂
This was sosososo good!!! We had it for lunch today after church and it was so perfect because it was super quick to make. I added chicken because my husband doesn’t like mushrooms, but when it was done, he ate the mushrooms and said they were good!! I was quite surprised 🙂 Thank you so much for this awesome recipe!!!
I’m so glad you enjoyed it 🙂 You’re so very welcome. That’s awesome that your husband liked the mushrooms!
I made this recipe today and absolutely loved it. My first time cooking with leeks, love it. I will defiantly will make this again and again.
That’s so awesome!!! Yay for leeks!!
O my! This was soooooo delicious!!! 🙂 I just finished my 2nd plate! 🙂 Thanks Natasha for another amazing (and very easy) recipe! 😉
I’m so glad you loved it! Woohoo!!!
Hi Natasha, I never used leeks before, so question: you only use the white part of the leeks in this recipe right??? Can I use the green part for anything or do u just throw it out??
I mentioned in the top portion, you can save the green parts for soup or use it in recipes where you cook the food longer.
Ok great, thanks! Will do that 🙂
great recipe! cooked it today and it tastes so good 🙂 thanks for the recipe, it was really clear and the photos are beautiful 🙂
I’m so glad you enjoyed it and found the recipe easy to follow. Aimin’ to please 😉
Wow this is one great recipe thank you ♥
You’re welcome. I’m so glad you like it 🙂
This is my kind of meal. Some of my fave ingredients. This has to happen soon!
Can’t go wrong with that list! I hope you LOVE it!
Hi, I see chicken base in the pic, do you use it in the recipe?
Yes, I make chicken broth out of it. It’s from Costco and it’s a very economical way to go! 😉
I use chicken base in my gravies all the time just by itself don’t add water to it..another yummy gravy with chicken base I do is..
cut up few pieces of chicken breast into strips and sauteed on med high heat, add salt and pepper
red bell pepper cut into strips and sauteed
2-3 tbl spoons chicken base
1 pint heavy whipping cream
1 pint half & half
1 packet chicken gravy mix, mixed with 1 cup milk
add everything to the pan and heat it through until just before boiling point, don’t over boil because it might curdle
serve over rice, mashed potatoes or pasta
Oh yum! Thanks so much for sharing 🙂
I love this recipe. Thanks so much for sharing.
Thanks Liz 🙂
Absolutely delicious! I’ve never tried it in pasta, I make risotto with leeks often but never creamy pasta…! looks great!
Goodness that sounds great in Risotto!!
Hey Natasha, would this be ok to be served over mashed potatoes? Or should I stick to Pasta…
I think that would taste really good as a gravy. Let me know how you like it! 🙂
Yum! This does look delicious. I’we never tried anything with leeks before. Definitely a must try recipe!!!
I’m sure you’ll love them if you like onions or green onions. Even if you didn’t love onion and green onion (you probably wouldn’t be European lol), you’d still probably love leeks. They are so mild and nice.
Made it today with spaghetti squash and loved it!!! It is delicious!!! This recipe is a keeper. Thanks for sharing Natasha 🙂
http://leascooking.blogspot.com/2012/09/spaghetti-squash-makes-excellent-side.html
Oooh yum. Sounds even healthier!
Thanks for another great recipe! I’ve always been afraid of buying leeks because I didn’t know what to do with them. The pictures you post are very helpful. Keep up the good work!!
Thank you so much. They are really easy to work with and taste great!
Natasha.. this looks absolutely delicous..cant wait to make it(i have never cooked with leeks before, so definitely excited to try to try new vegetable)… loving the photo settings… amazing photography 🙂
Thank you so much. Yep, leeks are wonderful. I was really excited to discover them too!
Hi Natashka! Thank you for amazing and easy to follow recipes! Do you think that i could skip the heavy whipping cream?
What would you replace it with? I haven’t really tried with anything else. You could try half and half with a little flour, but it might not have quite the same rich delicious flavor 😉
I may just add flour and use more broth…. My husband is not so much into dairy sauces with meat. Thank you for your quick reply! Greatly appreciated!
😉
Let em know how it works out with broth and flour. I’m so curious!
Looks amazing Natasha. 🙂 Mushrooms make everything taste better, don’t they and I love leeks. I never ate them much until we moved to England and they are strangely loved here. 🙂
I hear they are very popular in your part of the world; much more so than in the states. I do love the combination of both.