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4.6 from 30 votes

Creamy Leek & Mushroom Pasta

One pot, light and creamy, leek and mushroom pasta with fresh herbs, ricotta, and parmesan that's ready in just 40 minutes. Perfect for a quick weeknight dinner!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 servings
Calories: 239 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 12 oz pasta preferrably long (I use bucatini)
Leek and Mushroom Sauce
  • 2 tablespoons olive oil substitute butter for a richer pasta
  • 1 shallot diced
  • 5 oz mushrooms chopped (cremini or shiitake)
  • 2 leeks cleaned and diced (check post for details)
  • 2 cloves garlic minced, or substitute 2 teaspoons of minced garlic
  • ¾ cup ricotta cheese substitute heavy cream for a creamier pasta
  • 3 cups water substitute broth for a richer pasta; check recipe notes for wine addition
Seasoning
  • 2 teaspoons oregano
  • 1 teaspoon salt adjust to taste
  • 1 teaspoon pepper adjust to taste
  • ¼ cup parmesan divided, 2 teaspoons for garnish
  • 1-2 teaspoon fresh parsley chopped finely

Instructions

Clean and Prep Leeks
    Cup of Yum
  1. Wash the leeks thoroughly. Slice the root ends, hairs, and very leafy portion. You will be left with half the length of the leek you started with. Slice the leek vertically down the middle to make two half-cylinders. Repeat to get four semi-cylinders. Chop each piece and dump 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 few minutes and you’ll get rid of most of the dirt. Note: Check the post for step-by-step visual instructions!
Make Pasta and Sauce
  1. Heat olive oil in a Dutch oven or large pot on medium flame. Add shallots when the oil is hot and sauté for a minute, until fragrant.
  2. Add chopped mushrooms and leeks and cook for approximately 4 to 5 minutes, stirring every 2 minutes or so, until the water evaporates (and you can continue cooking up to 8 minutes, for the mushrooms to brown). Stir in the garlic and sauté for about 30 seconds until fragrant.Note: Here, you can either choose to set the vegetables aside in case you want crispier mushrooms and leeks, or you can just make the whole recipe in one pot (in which case your veggies will be softer - this is totally a preference thing!)
  3. Add water, oregano, salt and pepper and bring to a boil. For a richer pasta, you can substitute ½ cup of water with white wine. If you use wine, add that first, and cook for 2 minutes before adding the rest of the broth.
  4. Add pasta, and cook for about 8 minutes. Stir the pasta every 30 seconds at the beginning to ensure it's submerged in the liquid. checking frequently to make sure it stays al dente (refer to package instructions to ensure pasta cooks to your desire). Note: Alternatively, you can also cook the pasta and the vegetables separately and mix them together later, depending on your preferred consistency of vegetables.
  5. Once the pasta is ready, turn off the heat, add ricotta and mix well together. Then add parmesan and give that a good stir. Finally, garnish with a bit more freshly grated parmesan and fresh parsley and serve hot!

Notes

  • I prefer using a cast iron braiser or a Dutch oven to cook this dish to avoid sticking at the bottom. If you use a traditional pot, just make sure to scrape the bottom for the first couple of minutes to avoid stuff getting stuck! 
  • Ideally, you want 3 cups of liquid for ~12 oz of pasta. This liquid can be any combination of water, broth or white wine. If you use white wine, make sure to add that first and cook off the alcohol before adding broth. 
  • This is a super versatile dish - you can add peas, broccoli, asparagus, scallions and any other green vegetables of your choice. Or scallions. 
  • I use ricotta to keep the dish creamy but light - for a more decadent pasta, you can substitute olive oil with butter and ricotta with heavy cream! 

Nutrition Information

Calories 239kcal (12%) Carbohydrates 18g (6%) Protein 11g (22%) Fat 15g (23%) Saturated Fat 6g (30%) Cholesterol 28mg (9%) Sodium 1333mg (56%) Potassium 650mg (19%) Fiber 4g (16%) Sugar 8g (16%) Vitamin A 1504IU (30%) Vitamin C 15mg (17%) Calcium 233mg (23%) Iron 3mg (17%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 239

% Daily Value*

Calories 239kcal 12%
Carbohydrates 18g 6%
Protein 11g 22%
Fat 15g 23%
Saturated Fat 6g 30%
Cholesterol 28mg 9%
Sodium 1333mg 56%
Potassium 650mg 14%
Fiber 4g 16%
Sugar 8g 16%
Vitamin A 1504IU 30%
Vitamin C 15mg 17%
Calcium 233mg 23%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.