Description
A creamy and comforting linguine pasta dish featuring sauteed leeks and a mix of button and crimini mushrooms cooked in a rich Parmesan cream sauce. Ready in just 30 minutes, this satisfying meal blends tender pasta with flavorful vegetables and a luscious sauce, perfect for a quick weeknight dinner or a cozy weekend treat.
Ingredients
For the Pasta
- 12 oz linguine
- Olive oil, for tossing pasta
For the Sauce
- 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)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the linguine and cook according to package directions until al dente. Drain the pasta and toss with a drizzle of olive oil to prevent sticking. Set aside.
- Saute leeks and mushrooms: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the sliced leeks and saute for about 2 minutes until they begin to soften. Add the sliced mushrooms and continue to saute for 5-6 minutes until the mushrooms are softened and nicely browned, stirring only occasionally to promote browning. Stir in the minced garlic and season with salt and pepper.
- Make the creamy sauce: Pour in the chicken or vegetable broth and the heavy cream. Allow the mixture to simmer gently for 5-7 minutes, stirring occasionally, until the sauce thickens slightly. Stir in the shredded Parmesan cheese and chopped parsley until the cheese melts completely. Add crushed red pepper flakes, salt, and pepper to taste.
- Toss pasta with sauce and serve: Add the cooked linguine to the skillet and toss well to coat the pasta evenly with the creamy sauce. Serve immediately, garnished with additional Parmesan cheese and parsley if desired.
Notes
- Using a mix of button and crimini mushrooms adds depth of flavor, but feel free to use any mushrooms you prefer.
- Make sure to rinse leeks thoroughly to remove any grit hidden between the layers.
- To keep the pasta from sticking, toss it with a bit of olive oil right after draining.
- For a vegetarian version, use vegetable broth instead of chicken broth.
- Adjust red pepper flakes to your preferred spice level or omit if sensitive to spice.
- This dish is best served fresh but can be stored in an airtight container in the fridge for up to 2 days. Reheat gently to prevent the cream from curdling.
