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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. 
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!