Get the Recipe One-Pot Sauteed Mushroom and Leek Pasta

Name: Get the Recipe One-Pot Sauteed Mushroom and Leek Pasta
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Ingredients: 8 8 ounces baby bella mushrooms; 3 3 Tablespoons unsalted butter; 2 2 large leeks; 5-6 5-6 cloves garlic; ¼ ¼ teaspoon red pepper flakes; 1 1 teaspoon Italian seasoning; freshly ground black pepper; 4 4 cups vegetable stock; 1 ½ 1 ½ cups water; ¾-1 ¾-1 teaspoon kosher salt; 16 16 ounces dried farfalle pasta; ½ ½ cup freshly shredded Parmesan cheese; fresh parsley or chives

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5.0

6 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings
4 servings
Calories
604 kcal
Course
Dinner
Cuisine
Italian

Get the Recipe One-Pot Sauteed Mushroom and Leek Pasta

Uri Fleming

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Craving a cozy, flavorful vegetarian pasta dish that's easy on clean-up? This one-pot mushroom and leek pasta is your answer! This recipe is packed with umami from the mushrooms and sweet, subtle onioniness from the leeks, all cooked together in a luxurious yet simple sauce (without cream).

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Ingredients

Servings

8 8 ounces baby bella mushrooms sliced
3 3 Tablespoons unsalted butter
2 2 large leeks thinly sliced in half moons
5-6 5-6 cloves garlic minced
¼ ¼ teaspoon red pepper flakes
1 1 teaspoon Italian seasoning or fresh thyme
freshly ground black pepper to taste
4 4 cups vegetable stock
1 ½ 1 ½ cups water
¾-1 ¾-1 teaspoon kosher salt divided
16 16 ounces dried farfalle pasta
½ ½ cup freshly shredded Parmesan cheese or ¼ cup grated
fresh parsley or chives chopped, for garnish

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Instructions

In a Dutch oven or large stock pot, saute the mushrooms over medium heat (in a dry pan!) for about 5 minutes until their water begins to release. Add the butter to melt, then stir in the sliced leeks with a pinch of salt. Cook for about 3 minutes.
Add the minced garlic, continuing to saute for 2-3 minutes. The leeks should be tender at this point; add red pepper flakes, Italian seasoning, and freshly ground black pepper.
Stir in the vegetable stock and water, along with the remaining salt, and bring to a boil. I recommend adding a total of 3/4 teaspoon to start, and adding an additional 1/4 teaspoon if needed at the end.
Boil the pasta for around 14 minutes, stirring often so it cooks evenly. Check the cook time for al dente pasta according to the packaging directions to adjust the timing if needed. You will likely add about 2-3 minutes to that time. A few minutes before, check the doneness of the pasta. Once al dente, stir in the parmesan cheese.
Serve with a garnish of chopped parsley or sliced chives and additional parmesan cheese as desired. Enjoy!

Equipments used:

Notes

Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or stovetop with additional water or stock to reconstitute the sauce.

Nutrition Information

Show Details

Calories 604kcal (30%) Carbohydrates 98g (33%) Protein 22g (44%) Fat 14g (22%) Saturated Fat 8g (40%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Trans Fat 0.3g Cholesterol 31mg (10%) Sodium 1603mg (67%) Potassium 551mg (16%) Fiber 5g (20%) Sugar 8g (16%) Vitamin A 1648IU (33%) Vitamin C 8mg (9%) Calcium 220mg (22%) Iron 3mg (17%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 604 kcal

% Daily Value*

Calories	604kcal	30%
Carbohydrates	98g	33%
Protein	22g	44%
Fat	14g	22%
Saturated Fat	8g	40%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	3g	15%
Trans Fat	0.3g	15%
Cholesterol	31mg	10%
Sodium	1603mg	67%
Potassium	551mg	12%
Fiber	5g	20%
Sugar	8g	16%
Vitamin A	1648IU	33%
Vitamin C	8mg	9%
Calcium	220mg	22%
Iron	3mg	17%