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Creamy Mushroom & Leek Pasta

Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course Main Course
Cuisine American
Servings 4 servings

Ingredients
  

  • 12 oz pasta 340 g; fettuccine, linguine, or your favorite
  • 2 tbsp olive oil or butter 30 mL
  • 2 cups mushrooms, sliced 200 g; cremini, shiitake, or mixed
  • 1 leek, white and light green parts only, sliced thin
  • 2 cloves garlic, minced
  • ½ cup cream, half-and-half, or coconut milk 120 mL
  • ½ cup vegetable or Golden Garden Vegetable Broth 120 mL
  • 1 tsp fresh thyme or rosemary, chopped
  • ½ cup grated Parmesan or nutritional yeast 50 g; optional
  • Salt and black pepper, to taste
  • Fresh parsley, for garnish

Instructions
 

Prepare the Pasta

  • Bring a large pot of salted water to a boil.
  • Cook pasta according to package directions until al dente.
  • Reserve ½ cup (120 mL) pasta water, then drain.

Make the Sauce

  • In a skillet, heat olive oil or butter over medium heat.
  • Add mushrooms; cook 5–7 minutes until browned.
  • Stir in leeks and garlic; cook 3–4 minutes more until soft.
  • Add thyme, salt, and pepper.

Finish the Dish

  • Pour in broth and cream; simmer 2–3 minutes to thicken slightly.
  • Add cooked pasta and toss, adding a splash of reserved pasta water for silkiness.
  • Stir in Parmesan if using and garnish with parsley.