5 from 6 votes
One-Pot Sauteed Mushroom and Leek Pasta
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).
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings:
4
servings
Calories:
604 kcal
Course:
Dinner
Cuisine:
Italian
Ingredients
- 8 ounces baby bella mushroom sliced
- 3 Tablespoons butter unsalted
- 2 leek thinly sliced in half moons, large
- 5-6 cloves garlic minced
- ¼ teaspoon red pepper flakes
- 1 teaspoon Italian seasoning or fresh thyme
- black pepper to taste, freshly ground
- 4 cups vegetable stock
- 1 ½ cups water
- ¾-1 teaspoon kosher salt divided
- 16 ounces farfalle pasta dried
- ½ cup Parmesan Cheese or ¼ cup grated, freshly shredded
- parsley chopped, for garnish, or chives, fresh
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!
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 604
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.