Description
Indulge in a comforting bowl of Creamy Mushroom and Leek Linguine with Parmesan and Parsley, where tender linguine is coated in a luscious, Parmesan-rich sauce, studded with earthy mushrooms and sweet leeks. This dish is as elegant as it is easy, making it perfect for weeknight meals or special occasions.
Ingredients
Scale
- 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.
Notes
- For a Vegetarian Option: Use vegetable stock instead of chicken broth.
- Make It Spicier: Increase the crushed red pepper flakes to your liking.
- Add More Protein: Grilled chicken or shrimp makes an excellent addition to this dish.
- Storing Leftovers: Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of cream or broth to refresh the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-inspired