This Creamy Mushroom and Leek Pasta is a decadent, comforting dish that combines earthy mushrooms and sweet leeks with a rich, creamy sauce. Tossed with linguine and finished with Parmesan cheese and fresh parsley, this pasta dish is perfect for a cozy night in or a special dinner. The subtle heat from crushed red pepper flakes adds a gentle kick, balancing the creamy flavors beautifully. It’s a quick and easy recipe, yet elegant enough to impress your guests!
Ingredients:
- 2 tablespoons olive oil (plus more for the pasta)
- 2 large leeks (using only the white and light green sections), sliced thin, rinsed, and dried thoroughly
- 1 lb. mushrooms, sliced (use a mix of button and cremini for depth of flavor)
- 3 garlic cloves, minced
- 1 cup of low-sodium chicken broth or vegetable stock
- 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
- 12 oz linguine
- Extra Parmesan, for serving (optional)
Instructions:
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the linguine according to package instructions until al dente. Drain the ingredients, lightly coat them with olive oil to keep them from sticking, and set them aside.
- Sauté the Leeks and Mushrooms: In a large skillet or sauté pan, heat the olive oil over medium heat. Add the sliced leeks and cook for 3-4 minutes, or until they soften and become fragrant. Add the sliced mushrooms and cook for an additional 5-7 minutes, stirring occasionally, until the mushrooms are golden and tender.
- Add Garlic and Seasoning: Add the minced garlic, and cook for about 1 minute until fragrant. Season with salt, pepper, and crushed red pepper flakes to taste.
- Create the Creamy Sauce: Pour in the chicken or vegetable broth and bring to a simmer. Allow it to reduce slightly, about 2-3 minutes. Then, lower the heat and add the heavy cream, stirring well to combine. Let the sauce simmer gently for 3-5 minutes until it begins to thicken.
- Add Parmesan and Pasta: Stir in the shredded Parmesan cheese until melted and well incorporated. Add the cooked linguine to the skillet, tossing gently to coat the pasta evenly with the sauce.
- Finish and Serve: Remove from heat, stir in the chopped fresh parsley, and adjust seasoning with salt and pepper if needed. Serve immediately, topped with additional Parmesan cheese, if desired.
Conclusion:
This Creamy Mushroom and Leek Linguine is a delightful blend of flavors and textures, bringing a touch of elegance to your meal with minimal effort. The rich, creamy sauce infused with garlic, leeks, and mushrooms is perfectly complemented by Parmesan and fresh parsley. Enjoy this dish as a comforting weeknight meal or serve it to impress your friends and family on a special occasion.
Creamy Mushroom and Leek Linguine with Parmesan and Parsley
A comforting pasta dish featuring leeks, mushrooms,and a creamy Parmesan sauce, perfect for a cozy dinner or special occasion.
Ingredients
- 2 tablespoons olive oil plus more for the pasta
- 2 large leeks using only the white and light green sections, sliced thin, rinsed, and dried thoroughly
- 1 lb. mushrooms sliced (use a mix of button and cremini for depth of flavor)
- 3 garlic cloves minced
- 1 cup of low-sodium chicken broth or vegetable stock
- 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
- 12 oz linguine
- Extra Parmesan for serving (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the linguine according to package instructions until al dente. Drain the ingredients, lightly coat them with olive oil to keep them from sticking, and set them aside.
- Sauté the Leeks and Mushrooms: In a large skillet or sauté pan, heat the olive oil over medium heat. Add the sliced leeks and cook for 3-4 minutes, or until they soften and become fragrant. Add the sliced mushrooms and cook for an additional 5-7 minutes, stirring occasionally, until the mushrooms are golden and tender.
- Add Garlic and Seasoning: Add the minced garlic, and cook for about 1 minute until fragrant. Season with salt, pepper, and crushed red pepper flakes to taste.
- Create the Creamy Sauce: Pour in the chicken or vegetable broth and bring to a simmer. Allow it to reduce slightly, about 2-3 minutes. Then, lower the heat and add the heavy cream, stirring well to combine. Let the sauce simmer gently for 3-5 minutes until it begins to thicken.
- Add Parmesan and Pasta: Stir in the shredded Parmesan cheese until melted and well incorporated. Add the cooked linguine to the skillet, tossing gently to coat the pasta evenly with the sauce.
- Finish and Serve: Remove from heat, stir in the chopped fresh parsley, and adjust seasoning with salt and pepper if needed. Serve immediately, topped with additional Parmesan cheese, if desired.