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.

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.

creamy-mushroom-and-leek-pasta-2

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!

creamy-mushroom-and-leek-pasta-3

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

creamy-mushroom-and-leek-pasta-4

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-5

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

  • Suzi L.
    January 15, 2018

    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!

    Reply

    • Natasha's Kitchen
      January 15, 2018

      Great suggestion Suzi! I’m glad your family enjoys the recipe. Thanks for sharing your great review with other readers!

      Reply

  • Chetan Sharma
    June 16, 2017

    This was delicious!! Definitely a nice treat to have 🙂

    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 🙂

      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. 🙂

      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 🙂

      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 😀.

      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 😀.

      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 🙂

      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! 🙂

      Reply

  • Luda
    October 4, 2015

    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

    Reply

    • Natasha
      natashaskitchen
      October 4, 2015

      I”m so happy you all loved it :). Thank you Luda!

      Reply

  • Christine
    July 20, 2015

    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.

    Reply

    • Natasha
      natashaskitchen
      July 20, 2015

      I’d cook it a little longer to make the sauce thicker. Also, this sauce thickens more as it cools.

      Reply

  • Alicia
    July 11, 2015

    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! 🙂

    Reply

    • Natasha
      natashaskitchen
      July 11, 2015

      Thanks so much for sharing that! 🙂

      Reply

  • Alice and Calum
    January 16, 2015

    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!

    Reply

    • Natasha
      natashaskitchen
      January 16, 2015

      I’m so happy you loved it! Thank you so much Alice 🙂

      Reply

  • Vika
    November 9, 2014

    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!!

    Reply

    • Natasha
      natashaskitchen
      November 9, 2014

      I’m so happy to hear that! Thanks so much for the great review! 🙂

      Reply

      • Gager
        February 8, 2018

        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?

        Reply

        • Natasha
          natashaskitchen
          February 8, 2018

          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! 🙂

          Reply

          • Gage
            April 2, 2019

            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.

          • Natashas Kitchen
            April 2, 2019

            That’s so great! Thank you for sharing that!

        • Bonnie
          April 1, 2019

          I added 1/2 cup sherry after cooking mushrooms a bit and let reduce. Was delicious!

          Reply

          • Natashas Kitchen
            April 1, 2019

            Thank you for sharing that with us, Bonnie!

  • Lily T.
    June 27, 2014

    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!

    Reply

    • Natasha
      natashaskitchen
      June 27, 2014

      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 🙂

      Reply

  • roxie
    May 13, 2014

    turned out amazing 🙂 hubby loved it thank you so much natasha

    Reply

    • Natasha
      natashaskitchen
      May 13, 2014

      That’s fantastic! Thanks so much for a great review 🙂

      Reply

  • Liz
    February 22, 2014

    Thank you, Natasha, for the nice recipes. Have a Great Weekend!

    Reply

    • Natasha
      natashaskitchen
      February 22, 2014

      My pleasure Liz :), have a great weekend as well.

      Reply

  • Gigi
    February 11, 2014

    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!

    Reply

    • Natasha
      natashaskitchen
      February 11, 2014

      I love the idea of adding a little kick. My hubby and I love spicy foods (my son, not so much ;)). Thanks Gigi!

      Reply

  • Indre Both
    January 28, 2014

    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.

    Reply

    • Natasha
      natashaskitchen
      January 28, 2014

      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!

      Reply

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