Name: Creamy Leek and Mushroom Pasta Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 12 oz linguine; Olive oil, for tossing pasta; 2 Tablespoons olive oil; 2 large leeks (white and light green parts only, thinly sliced, rinsed, and patted dry); 1 lb mushrooms (sliced; a mix of button and crimini recommended); 3 garlic cloves (minced); 1 cup low sodium chicken broth or vegetable 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 cheese, for serving (optional)

Jump to Recipe· 4.4 from 143 reviews

If you’re searching for a comforting and elegant dinner that feels like a warm hug, look no further than this Creamy Leek and Mushroom Pasta Recipe. This dish brings together tender linguine coated in a luscious Parmesan cream sauce, uplifted by the subtle sweetness of sautéed leeks and the hearty earthiness of mushrooms. With every bite, you’ll taste the harmony of fresh ingredients and creamy decadence, making it an irresistible weeknight favorite or a charming dish to impress guests without fuss. Ready in just 30 minutes, this recipe proves that simplicity and flavor go hand in hand.

Ingredients You’ll Need

A white colander filled with chopped light green and pale yellow leeks, showing layers of curved and straight pieces with soft, fibrous textures. The colander sits on a dark wooden surface, beside a white cloth with red stripes, but the visible surface is changed to a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Getting your ingredients ready for this Creamy Leek and Mushroom Pasta Recipe is a breeze, and each component plays a crucial role in building layers of flavor, texture, and color. From the silky cream to the fragrant garlic, every item enhances the dish’s rich, inviting character.

2 Tablespoons olive oil: Provides the perfect base for sautéing and adds a fruity richness.
2 large leeks (white and light green parts only, thinly sliced, rinsed, and patted dry): Adds a delicate, mild onion flavor and beautiful freshness.
1 lb. mushrooms (sliced): I recommend a mix of button and crimini for depth and texture.
3 garlic cloves (minced): Brings aromatic warmth and a subtle kick that balances the creaminess.
1 cup low sodium chicken broth or veggie broth: Adds savory notes without overwhelming the palette.
1 cup heavy whipping cream: The heart of the sauce, creating that irresistibly silky texture.
1/2 cup shredded Parmesan cheese: Adds sharp, umami richness and helps thicken the sauce.
1/4 cup chopped fresh parsley: For a burst of green color and fresh herbal brightness.
Salt and pepper (to taste): Essential for seasoning and bringing all flavors together.
1/4 teaspoon crushed red pepper flakes: Offers a gentle heat contrast to the creamy sauce.
Parmesan (for serving, optional): An extra sprinkle makes every serving shine.
12 oz linguine: The perfect pasta shape to hold onto that dreamy sauce.

How to Make Creamy Leek and Mushroom Pasta Recipe

Step 1: Cook the Pasta Perfectly

Start by bringing a large pot of salted water to a boil, and cook your linguine until it’s al dente, just tender with a bit of bite. The salt seasons the pasta from within, while tossing it with a little olive oil after draining keeps the strands separate and glossy, primed for the sauce.

Step 2: Sauté Leeks and Mushrooms with Love

While the pasta is bubbling away, heat your olive oil in a large skillet over medium-high heat. Add the thinly sliced leeks and let them soften for 2 minutes, releasing their gentle sweetness. Then introduce the mushrooms, cooking until they’re golden and beautifully browned—resist the urge to stir too often so they develop that lovely caramelized flavor. Toss in the minced garlic, seasoning the mixture with salt and pepper; this step awakens the kitchen with an irresistible aroma.

Step 3: Create the Creamy Sauce Base

Pour in the broth and heavy cream, giving the skillet a good stir before letting everything simmer together. Allow the sauce to cook gently for 5 to 7 minutes so it thickens just enough to coat the pasta perfectly. Be patient here, as this simmering is key to melding and intensifying the flavors.

Step 4: Finish with Cheese, Herbs, and a Touch of Heat

Stir in the Parmesan cheese and fresh parsley, watching as the cheese melts into a silky blanket of savory goodness. Season the sauce with crushed red pepper flakes for a subtle warmth, and adjust salt and pepper to taste. This final touch rounds out the richness with a perfect balance of flavors.

Step 5: Combine and Serve

Toss the cooked linguine into the skillet, making sure every strand is luxuriously coated in the creamy leek and mushroom sauce. Serve it piping hot, garnished with extra Parmesan and parsley if you like, and prepare yourself for a dish that’s as beautiful on the plate as it is on the palate.

How to Serve Creamy Leek and Mushroom Pasta Recipe

A white bowl filled with creamy pasta that has three main layers: at the bottom, light yellow long noodles, in the middle, light brown mushroom pieces and pale green vegetable bits mixed evenly, and on top, white grated cheese sprinkled with fresh green parsley. The bowl is set on a dark blue plate, all placed on a white marbled surface. In the background, slightly out of focus, there is a small white bowl with red chili flakes and a white cloth with red stripes lying beside the plate. The lighting highlights the creamy texture and colors of the dish. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh chopped parsley adds a pop of green that brightens every bite, while an extra sprinkle of Parmesan cheese elevates the dish with savory depth. If you like a bit of heat, a few more crushed red pepper flakes can awaken the flavors wonderfully. A drizzle of good quality olive oil right before serving also amps up the richness and makes the pasta glisten enticingly.

Side Dishes

This Creamy Leek and Mushroom Pasta Recipe pairs beautifully with crisp green salads—think baby arugula with lemon vinaigrette—or roasted seasonal vegetables for a meal bursting with textures and colors. A side of crusty bread also invites you to scoop up every last bit of sauce. For a fuller feast, light grilled chicken or seared shrimp complement the dish without overpowering its delicate creaminess.

Creative Ways to Present

For a stunning presentation, plate the pasta in shallow bowls, twirling the linguine into neat nests. Garnish with a sprig of parsley or a few grilled mushroom caps on top to showcase the key ingredients. Serving the sauce separately as a dipping bowl can turn this into a fun, interactive meal perfect for sharing among friends and family.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers (and it’s tough not to!), store the pasta in an airtight container in the refrigerator for up to 3 days. To preserve both texture and flavor, keep the sauce and pasta together so the noodles continue to absorb all that creamy goodness.

Freezing

While freezing creamy pasta dishes sometimes alters texture, this Creamy Leek and Mushroom Pasta Recipe freezes reasonably well. Cool completely, then transfer to a freezer-safe container. It will keep for up to 2 months. When ready to enjoy, thaw overnight in the fridge before reheating gently to avoid breaking the sauce.

Reheating

The best way to reheat this pasta is on the stovetop over low heat with a splash of cream or broth to restore its silky consistency. Stir frequently until heated through. Avoid microwaving directly, as it can cause the sauce to separate slightly, but if microwave is your only option, do so in short bursts, stirring often.

FAQs

Can I use other types of pasta for this recipe?

Absolutely! While linguine is ideal for holding the creamy sauce, other long pasta varieties like fettuccine, tagliatelle, or even pappardelle work beautifully. You can experiment to find your favorite texture and shape combination.

Is it possible to make this dish vegetarian or vegan?

Yes! Use vegetable broth instead of chicken broth to keep it vegetarian. For a vegan twist, substitute heavy cream with coconut cream or cashew cream, and swap Parmesan for nutritional yeast or a vegan cheese alternative. The flavor will still be rich and delicious!

Can I prepare parts of this recipe in advance?

You can chop the leeks, slice mushrooms, and even pre-cook the pasta ahead of time. Keep them refrigerated separately. When ready to eat, reheat the veggies and sauce, then toss with the pasta for a quick finish.

What’s the best way to clean leeks?

Leeks often harbor dirt between their layers. After slicing the white and light green parts, rinse them thoroughly in cold water, swishing gently to dislodge any grit. Pat them dry before sautéing to prevent excess moisture in the pan.

How can I make the sauce thicker or thinner?

If you’d like a thicker sauce, simmer it a bit longer to reduce and concentrate. For a thinner sauce, add a splash more broth or cream until you reach your desired consistency. Adjust seasoning accordingly.

Final Thoughts

I can’t recommend this Creamy Leek and Mushroom Pasta Recipe enough for anyone who loves a simple meal bursting with flavor and texture. It’s quick to put together, delightfully creamy without being heavy, and endlessly comforting. Whether it’s a busy weeknight or a cozy weekend, this dish promises satisfaction in every forkful. Go ahead, gather your ingredients, and treat yourself to this little slice of deliciousness — you won’t regret it!