This post may contain affiliate links. Read my disclosure policy. This Creamy Mushroom and Leek Pasta is scrumptious. It was well loved by everyone, even the wee ones! You should have seen my son and his cousin chomping on this pasta. It was the sweetest sight. The were pretending they were in a fancy restaurant and they thanked me profusely in between of all their lips-making. It was really, really good and it re-heats really well! Have you cooked with leeks? You know they are just a very mild sweet onion? Sort of like a giant green onion, except they don’t make you cry when you chop them. Leeks are wonderful and so easy to work with. I’ve included some details on how to prepare them in this post. If you haven’t tried leeks, they have the texture of artichoke when cooked with just have a hint of sweet onion flavor. They add color, a healthy boost, and fantastic flavor to this mushroom pasta sauce.
Ingredients for Mushroom and Leek Alfredo Pasta:
2 Tbsp olive oil 2 large leeks, stems removed, thinly sliced 1/2 lb mushrooms (white or brown will do just fine) 3 garlic cloves, pressed 1/2 cup reduced sodium chicken broth 1 1/2 cups heavy whipping cream 2 Tbsp chopped Dill, fresh or frozen (use parsley if you don’t have access to dill) 1/2 tsp salt, or to taste 1/8 tsp pepper, or to taste Parmesan to serve 12 oz of your favorite pasta, cooked in salted water according to package instructions, drained & rinsed.
How to Prep Your Leeks:
Cut off the root hairs and most of your green stems. Keep the stems for making stock. This part is edible when you cook it for longer periods of time.
Cut your leeks in half lengthwise and then half each stock again so you have 4 long quarters. Finley slice the leeks and rinse in cold water to get rid of any dirt in the leek (leeks hide dirt very well). Drain well.
How to Make Creamy Mushroom and Leeks Pasta:
1.Heat a large pan over medium/high heat. Add 2 Tbsp olive oil and the finely chopped leeks. Saute 2 minutes.
Cut mushrooms in half if they are small and into quarters if they are larger. Add halved/sliced mushrooms and 3 pressed garlic cloves. Saute uncovered, stirring often for 8 minutes or until mushrooms are soft. This smells so good!
Stir in 1/2 cup chicken broth and 1 1/2 cups heavy whipping cream.
Add 2 Tbsp chopped dill, 1/2 tsp salt (or to taste) and 1/8 tsp pepper. Simmer uncovered another 5 minutes for the sauce to thicken up a little.
Pour over your favorite cooked pasta. This would work over just about any noodles. I served it over angel hair pasta (my favorite).
Credits: The base of this recipe comes from a Sweet Paul pasta dish I pinned last week on my Pinterest board. All those hours of my life staring at Pinterest pictures was not in vain. YES!!!
