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!

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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.

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.

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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.

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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.

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Mushroom 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 dish I pinned last week on my Pinterest board. All those hours of my life staring at Pinterest pictures was not in vain. YES!!!

Natasha's Kitchen Cookbook

Creamy Mushroom and Leek Pasta

4.97 from 56 votes
Author: Natasha of NatashasKitchen.com
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.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Ingredients 

Servings: 6
  • 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 🙂
Course: Main Course
Cuisine: American
Keyword: Creamy Mushroom and Leek Pasta
Skill Level: Easy
Cost to Make: $

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Comments

  • DSK
    April 4, 2024

    Made this and loved it. No surprise – we love all of your recipes! I’m making this tonight and will add leftover ham from Easter dinner cut into small strips.

    Reply

  • perospero
    February 22, 2024

    thank for the recipe….it’s delicious!

    Reply

    • NatashasKitchen.com
      February 22, 2024

      You’re very welcome!

      Reply

  • Marisa
    February 14, 2023

    This was delicious!! And easy, too. We served it with sweet potato gnocchi and Italian sausage. 10/10

    Reply

    • NatashasKitchen.com
      February 14, 2023

      That sounds delicious, Marisa! I’m so glad you loved the recipe. Thank you.

      Reply

  • Viktoriya
    January 24, 2023

    This is so delicious! Such a good combination of everything and I like that it’s so easy to make! Thank you so much!

    Reply

    • NatashasKitchen.com
      January 24, 2023

      Thank you for sharing. I’m glad you love it.

      Reply

  • Janet Williams
    November 6, 2021

    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!

    Reply

    • Natashas Kitchen
      November 6, 2021

      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.

      Reply

  • Bahar
    July 31, 2021

    Thank you Natasha! It tastes nice. 🙂

    Reply

    • Natashas Kitchen
      July 31, 2021

      I’m so glad you enjoyed it, Bahar!

      Reply

  • Patricia Collins
    May 17, 2021

    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!!!

    Reply

    • Natashas Kitchen
      May 17, 2021

      That is the best when kids love what we make. That’s so great!

      Reply

  • Janet Williams
    February 21, 2021

    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.

    Reply

    • Natasha's Kitchen
      February 22, 2021

      Great to hear that, Janet! Thanks for sharing your good feedback with us.

      Reply

  • A
    August 12, 2020

    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!

    Reply

    • Natashas Kitchen
      August 12, 2020

      I’m so glad you enjoyed this recipe! Thank you for that wonderful review!

      Reply

  • Andrea
    June 10, 2020

    my kid ate two full bowls. Definitely bookmarking this one. Thanks! I substituted coconut cream and added chicken breast and still turned out amazing!

    Reply

    • Natashas Kitchen
      June 10, 2020

      You’re welcome! That is the best when kids love what we parents make. That’s so great!

      Reply

  • Victoria
    August 1, 2019

    i love this and other recipes, tried couple of them. it was amazing. pasta was delicious.
    thank you for sharing 🙂

    Reply

    • Natashas Kitchen
      August 1, 2019

      I’m so glad you enjoyed that! Thank you for sharing that with me!

      Reply

  • Jessica
    February 10, 2019

    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!

    Reply

    • Natashas Kitchen
      February 11, 2019

      That sounds wonderful, Jessica! Thank you for sharing your changes with us!

      Reply

  • Sharon
    November 27, 2018

    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

    Reply

    • Natashas Kitchen
      November 27, 2018

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Lily
    October 22, 2018

    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!!

    Reply

    • Natashas Kitchen
      October 22, 2018

      Thank you for sharing your version with us, Lily!!

      Reply

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