Creamy Mushroom and Leek Pasta

Creamy Mushroom and Leek Pasta is a satisfying 30 minute meal featuring linguine, sauteed leeks, and mushrooms in a velvety Parmesan cream sauce.

30 Minute Leek and Mushroom Pasta

Linguine, mushrooms, and leeks in a cream sauce in a large saute pan.

Despite 35 years of evidence to the contrary, each year I believe winter will never end. Sure, we get a tease of sunlight and 60 degrees in mid-March, but the next day we’re slapped with snow. Or worse, 40 degrees and rain.

Every year feels like the longest, coldest, snowiest, freezing-est, grayest, longest (did I mention L-O-N-G-E-S-T??) winter. Turns out, I just really don’t like winter.

Every March I have to take deep breaths and remind myself spring is coming. One day, I’ll be walking through the grass in bare feet, feeling the sun sizzle on my shoulders, and I’ll realize, we made it. Spring is here.

Until then, we pull through with easy comfort foods that hint at the spring to come. I make Raspberry Jam Bars to get a burst of summer fruit. I make Green Pea Soup with Candied Bacon to give my eyes the feast of green it craves this time of year. And I dig into creamy pastas like this Mushroom and Leek Pasta, the perfect bridge from winter to spring. It’s hearty and warm enough to warm my bones on a cold night, but still carries a hint of spring’s lightness.

Here’s Why You’re Going to Love It

  • It’s done in 30 minutes. This recipe is perfect for the nights you’re tempted to just get takeout. You can have it on the table quicker than door dash!
  • It’s meatless. If you’re trying to eat less meat, this is a great recipe to start! It’s a satisfying and hearty vegetarian meal.
  • It’s dang delicious. I’m a sucker for any dish with mushrooms, but it’s the leeks and cream sauce that really set this recipe apart. The leeks are subtly sweet and onion-y, and the Parmesan cream sauce is downright luxurious.

Fork twirling creamy linguine, mushroom, and leek pasta.

Ingredients Needed

Besides the leeks, this recipe is made entirely with fridge and pantry staples! Here’s what you’ll need:

  • Mushrooms, along with oil for sauteeing. I use a mix of button and baby bellas, but any mushrooms will work.
  • Leeks– Use the white and green parts only (More on preparing leeks below!)
  • Garlic, because obviously we need garlic.
  • Chicken or veggie broth– Be sure to choose veggie broth if you’re preparing a vegetarian dish.
  • Heavy whipping cream– You can substitute half and half, though the sauce won’t be quite as rich and creamy.
  • Parmesan cheese– If you’re able, opt for the real thing. Look for Parmigiano Reggiano stamped on the rind.
  • Seasonings– Salt, pepper, a little fresh parsley if you’ve got it, and a touch of red pepper flakes for a little heat.
  • Pasta– I prefer long noodles for this recipe. You can use angel hair, linguine, fettuccine, or even spaghetti.

How to Make Creamy Mushroom and Leek Pasta

  1. Prepare the pasta. Bring a large pot of salted pasta water to a boil, then add your pasta and cook to al dente, according to package directions. Drain and toss with olive oil to prevent sticking.
  2. Saute the vegetables. Heat the oil in a large skillet over medium high heat. Add the sliced leeks and saute for 2 minutes. Add the sliced mushrooms and saute until softened and browned, another 5-6 minutes. To assist with browning, only stir the mushrooms once every few minutes. Stir in the minced garlic. Season with salt and pepper.
  3. Make the cream sauce. Stir in the broth and cream and allow the mixture to simmer for 5-7 minutes, or until thickened slightly. Stir in the Parmesan cheese and parsley and mix until cheese is melted. Add red pepper flakes, salt, and pepper to taste.
  4. Serve. Toss the pasta with the sauce and stir to coat. Serve immediately with additional Parmesan and parsley, if desired.

How to Clean and Prep Leeks

  1. Cut off the dark green, stringy ends of the leeks.
  2. Slice the light green part into rings, or slice the stem in half first, then chop into half-moons.
  3. Leeks are notoriously dirty inside, so it’s important to give them a good rinse after chopping. Place the leek ribbons in a colander, and place under cold running water, using your hands to agitate the leeks and make sure they get thoroughly cleaned.
  4. Pat dry and you’re ready to cook! Love and Lemons has an awesome picture tutorial on How to Slice Leeks if you want some visuals!
Colander filled with chopped leeks.

What to Make with Leeks

There’s a decent chance you’ll have leftover leeks after making this recipe. Use them up in soups, quiches, and more. Here are a few of our favorite leek recipes:

Creamy Mushroom and Leek Pasta in a white bowl.

Make Ahead and Storage Instructions

This pasta is best eaten right after cooking, but they make pretty great leftovers as well.

The pasta will soak up the sauce as it cools, so if you find the sauce getting too thick, you can always add an extra splash of cream, broth, or hot pasta water to loosen it up.

I recommend reheating leftover pasta on the stove top or in the microwave with a little extra liquid.

The pasta will keep in an airtight container for up to five days.

Fork twirling creamy linguine noodles.

More of our Favorite Easy Pasta Recipes

If you enjoy this recipe, I think you’ll also love this Roasted Vegetable Pasta. It’s another great meatless option for those early spring days.

This One Pot Orecchiette with Sausage is another 30 minute meal our kids (and us) both love!

Love lemon? Try our Parmesan Lemon Linguine with Arugula.

We also adore this Sundried Tomato Chicken Pasta, Steak Pasta with Gorgonzola, and 30 Minute Shrimp Pesto Fettuccine.

White bowl filled with linguine, mushrooms, and leeks in a creamy sauce.

Creamy Leek and Mushroom Pasta

Yield: 5
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Linguine bathed in a creamy Parmesan sauce with sauteed mushrooms and leeks is a satisfying 30 minute meal.

Ingredients

  • 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 flakes
  • Parmesan, for serving (optional)
  • 12 oz linguine

Instructions

  1. Prepare the pasta. Bring a large pot of salted pasta water to a boil, then add your pasta and cook to al dente, according to package directions. Drain and toss with olive oil to prevent sticking.
  2. Saute the vegetables. Heat the oil in a large skillet over medium high heat. Add the sliced leeks and saute for 2 minutes. Add the sliced mushrooms and saute until softened and browned, another 5-6 minutes. To assist with browning, only stir the mushrooms once every few minutes. Stir in the minced garlic. Season with salt and pepper.
  3. Make the cream sauce. Stir in the broth and cream and allow the mixture to simmer for 5-7 minutes, or until thickened slightly. Stir in the Parmesan cheese and parsley and mix until cheese is melted. Add red pepper flakes, salt, and pepper to taste.
  4. Serve. Toss the pasta with the sauce and stir to coat. Serve immediately with additional Parmesan and parsley, if desired.

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Nutrition Information:
Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 475Total Fat: 27gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 62mgSodium: 325mgCarbohydrates: 44gFiber: 5gSugar: 7gProtein: 15g

Please note nutritional information for my recipes is calculated by a third party service and provided as a courtesy to my readers. For the most accurate calculation, I always recommend running the numbers yourself with the specific products you use.

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68 Comments

    1. That’s hilarious because I was just thinking we need to make this again. Must be the weather has me craving pasta! I’m so glad you guys liked it!

  1. Courtney – this pasta looks fantastic! I, too, have been looking for ‘bridge’ recipes (i love that term) and this pasta is perfect. Thanks so much for sharing! also, your photos are gorgeous!!

  2. You’ve combined all my favorite flavors into this dish and I’m craving this so bad 🙂 Such a great idea for a meatless meal!

  3. Oh my goodness, I already ate dinner and am stuffed at yet I think I could still eat a bowl of this. I am pinning for later.

  4. Perfect spring meal! I haven’t had angel hair pasta in so long and now I’m craving it! Plus leeks, how I adore them.

  5. Muddy dog paws…and belly…and chest…and tail….and booty. We’ve gone through SO many dog-wiping towels in the last few days.

    I could totally devour a huge bowl of this pasta. It has almost all of my favorite ingredients. Love the leeks!

  6. Leeks are one of my favorite things, Courtney. I’ve been know to roast them and eat the whole pan myself. 🙂 I love your creamy pasta with Parmesan, leeks and mushrooms! Delicious! I could slurp a great big bowl.

  7. What a perfect meatless weeknight dinner. I’m always looking for delicious, easy, quick meatless dinner after a long day!

  8. oh my gawd Courtney!!! This pasta dish looks sooooo good! it’s dishes like these that make me think I could go vegetarian. . I love leeks. . you have to try leek and potato soup. . I use leeks all the time now . . and on pizza too. Totally making this ASAP.

  9. I am really trying to like mushrooms! I have been testing them out in restaurants and found that they aren’t to bad! I think I would just love it in your pasta dish!! It’s perfect!!

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