Best Creamy Mushroom And Leek Pasta Recipe

Black Section Separator

A 30-minute meal that will fill you up is linguine in a creamy Parmesan sauce with mushrooms and leeks that have been sautéed.


– 2 Tablespoons olive oil, plus more for the pasta – 2 large leeks, white and light green parts only, thinly sliced, rinsed, and patted dry – 1 lb. mushrooms, sliced (I used a mix of button and crimini) – 3 garlic cloves, minced – 1 cup low sodium chicken broth or veggie broth – 1 cup heavy whipping cream – 1/2 cup shredded Parmesan cheese – 1/4 cup chopped fresh parsley – Salt and pepper, to taste – 1/4 teaspoon crushed red pepper flake – Parmesan, for serving (optional) – 12 oz linguine


Get the pasta ready. Bring a big pot of salted water for pasta to a boil. Add the pasta and cook it until it's al dente, as directed on the box. To keep them from sticking, drain and toss with olive oil.

Step 1

Make the veggies brown. Over medium-high heat, warm the oil in a big pan. Put in the leeks that have been cut up and cook for two minutes. 

Step 2

After you add the mushrooms, sauté for another 5 to 6 minutes, until the mushrooms get soft and brown. Just stir the mushrooms once every few minutes to help them brown.

Step 3

Add the chopped garlic and mix it in. Add pepper and salt. Make the sauce with milk. Add the broth and cream and stir them in. Let the mixture cook for 5 to 7 minutes, or until it gets a little thicker.

Step 4

Add the parsley and Parmesan cheese, and mix until the cheese melts. To taste, add red pepper flakes, salt, and pepper.

Step 5

Do it. Mix the pasta and sauce together by tossing them together. If you want, you can serve it right away with more Parmesan and parsley.

Step 6

Also See

Black Section Separator

Best Salmon With Mango Salsa Recipe