Leek and Mushroom Pasta

Leek and mushroom dishes are a combination made in heaven. When you pair that with ricotta, you get a light, creamy, delicious explosion of flavors. Oh, did I mention this is made in one pot and ready in 40 minutes?

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💭 Why you’ll love this recipe

• It’s a gateway to easy leek recipes! Leeks can hide dirt, and you have to prepare them properly but they’re nutritious and a great source of dietary fiber. So, this easy leek recipe can help you learn how to prep them so you can use them in other dishes!
• Uses one pot, ready in 40 minutes. I love simple meals that are easy to clean up. And this leek and mushroom pasta checks all the boxes (just like this spicy alfredo!)
• Creamy but not too rich. Mushrooms and cream go hand-in-hand but this pasta uses ricotta instead of traditional heavy cream for more balanced, lighter flavors. You can switch it up with heavy cream (or add on top) if you want something more indulgent!
• Versatile and a great medium for frozen veggies. If you want to add some peas, corn, broccoli, whatever – you can just dump them into the pot as well.

📋 Ingredients & Notes

At a basic level, this recipe needs shallots, leeks, mushrooms, ricotta, some fresh herbs, pasta and liquid to cook the pasta in. I’ve used just water, but you can also use broth or even white wine depending on what you have at home.

Ingredient Notes

• Use long pasta. Given the creaminess of the sauce and the mushrooms, I prefer using a long pasta like bucatini, fettucine, papparadelle or tagliatelle. But this recipe works with almost any pasta – so don’t be worried if you only have something else on hand
• Use other vegetables. I use shallots, leeks and mushrooms in this recipe, but you can also add asparagus, broccoli, scallions or peas or any other green vegetables in season.
• Adjust the creaminess. I use ricotta as the main “cream” component, but you can also add or substitute heavy cream for more indulgent flavors
• Switch up the herbs. I like using parsley and oregano in this pasta, but you can also use mint, basil, thyme and a number of other fresh herbs to switch up the flavors. Check out this list of substitutes for parsley for other options as well. 

🍝 Step-by-step instructions

How to clean leeks

Start by washing the leeks thoroughly. Then, slice off the root ends and hairs, as well as the very leafy portion. You will be left with half the length of the leek you started with.

Slice the leek vertically down the middle so you’re left with two half-cylinders. Slice them in half again, so you’re left with four semi-cylinders.

Holding one of those horizontally, start chopping them like you would chop any vegetable. Dump them in a bowl of water immediately. Once you’re done chopping all the leeks, rinse the chopped leeks in your bowl of water, turning them over with your hands. Let them sit in the water for a bit and you’ll get rid of most of the dirt. Your leeks are ready now.

Sauté shallots, mushrooms, leeks and garlic

In a large Dutch oven or a pot, add some oil. Once hot, add chopped shallots and cook them for 2 minutes, followed by the mushrooms and leeks. Cook those for about 2 to 3 minutes until the water starts to evaporate. At this stage, add the minced garlic and give it a stir for about 30 seconds until fragrant. Depending on the type of mushrooms you’re using, you might want to set them aside if you want “crisp” mushrooms (since we’ll be making the pasta in the same pot)

Add liquid and bring to a boil

The recipe card, as written, uses just vegetable broth. But you have a couple of options for the type of liquid you can use in this recipe:

• You can use just vegetable broth (or water) – in this case, add ~2.5 cups of liquid, along with oregano, salt and pepper, give it a good stir and bring to a boil (by closing the lid)
• You can first add 1/2 cup of white wine, cook off the alcohol in about 2 minutes, then add 2 to 2.5 cups of vegetable broth or water along with seasoning and bring to a boil

Cook pasta, add cheese, and serve hot

Once the liquid is boiling, add the pasta. Give the pasta a stir every 30 seconds for the first 2 minutes to get the pasta fully immersed in the liquid. Then, let it cook to the package directions, typically 8 to 9 minutes total. Once the pasta is cooked, turn off the heat, stir in the ricotta cheese first, followed by parmesan and fresh parsley. Serve hot with a crack of fresh pepper and more parmesan / parsley.

Alternatively, if you prefer, you can just make the pasta in a separate pot, or simply cook the leeks and mushrooms while you’re draining the pasta so they’re not mixed into the pasta – totally up to you!

🍴 Serving & Storage Suggestions

You can store this pasta in the fridge for up to 3 days, in an airtight container. When you’re ready to eat again, reheat the portion you’d like to eat in the microwave for about 1 to 1.5 minutes depending on your microwave. Garnish with fresh parmesan and parsley before serving. I do not recommend freezing this pasta.

If you like this recipe, you’ll love these comforting, one pot recipes as well:

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If you tried this recipe, don’t forget to comment and rate! ⭐⭐⭐⭐⭐

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4.60 from 10 votes

Creamy Leek & Mushroom Pasta

By Shruthi Baskaran-Makanju

One pot, light and creamy, leek and mushroom pasta with fresh herbs, ricotta, and parmesan that comes together in just 30 minutes. Perfect for a quick weeknight dinner!

Prep Time: 10 minutes mins

Cook Time: 20 minutes mins

Total Time: 30 minutes mins

Servings: 4 servings

Ingredients 

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• ▢ 10 oz pasta, (spaghetti, tagliatelle, or fettuccine)
• ▢ 2 tbsp olive oil
• ▢ 2 tbsp butter
• ▢ 2 medium leeks, cleaned and thinly sliced (white and light green parts only)
• ▢ 12 oz mushrooms, sliced (cremini, button, or mixed)
• ▢ 3 garlic cloves, minced
• ▢ ½ cup dry white wine, optional, or use vegetable broth
• ▢ 1 cup heavy cream
• ▢ ½ cup grated Parmesan cheese
• ▢ Salt and freshly ground black pepper, to taste
• ▢ Fresh parsley, chopped (for garnish)

US Customary – Metric

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Instructions 

• Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve ½ cup of pasta water, then drain.
• In a large skillet, heat the olive oil and butter over medium heat. Add the leeks and cook for 3–4 minutes until softened. Add the mushrooms and cook for 6–7 minutes until golden and their liquid has evaporated. Stir in the garlic and cook for 1 minute.
• Deglaze the pan with the white wine (or broth), scraping up any browned bits. Let it reduce by half, then stir in the heavy cream. Simmer for 3 minutes, then stir in the Parmesan. Season with salt and pepper.
• Add the cooked pasta and toss to coat in the sauce. If the sauce is too thick, add a splash of the reserved pasta water until creamy.
• Plate pasta and garnish with fresh parsley and extra Parmesan. Serve immediately.

Notes

• Half-and-half works for a lighter sauce; cashew cream is a good vegan alternative.
• Swap Parmesan with nutritional yeast (vegan) or Pecorino Romano for a sharper flavor.
• Use broth instead of white wine if avoiding alcohol.
• Clean leeks thoroughly—dirt often hides in the layers.
• Brown the mushrooms well to build deeper flavor.
• Always reserve pasta water; it helps emulsify and thicken the sauce.
• Store pasta and sauce separately in airtight containers for up to 3 days.
• Warm gently on the stovetop with a splash of milk or cream to loosen sauce.

Nutrition

Calories: 458kcal | Carbohydrates: 18g | Protein: 10g | Fat: 38g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 93mg | Sodium: 631mg | Potassium: 673mg | Fiber: 3g | Sugar: 8g | Vitamin A: 2207IU | Vitamin C: 13mg | Calcium: 197mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Note: This recipe was originally published in March, 2020. It was updated on 18, October 2020, to include more process photos and tips for the recipe.