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Creamy Leek and Mushroom Pasta

If you're all about hearty yet heavenly dishes, this one's going to have you dancing in the kitchen. Think tender leeks and mushrooms teaming up to create a veggie medley that's as satisfying as a warm hug.

So, aprons on and forks ready, because this recipe is about to show you that veggies are the real stars of the meal!


Prep Time: 10 minutes Cook time: 20 minutes

Serves: 2-3 people


  • 2 leeks, cleaned and thinly sliced

  • 8 oz (225g) mushrooms, sliced.

  • 200g pasta (linguine, fettuccine, or your choice)

  • 2 tablespoons butter

  • 1 cup heavy cream,

  • 1/2 cup grated Parmesan cheese,

  • 2 cloves garlic, minced,

  • Salt and pepper, to taste,

  • Fresh parsley, chopped (for garnish)


  1. Cook the pasta according to the package instructions until al dente. Drain and set aside.

  2. In a large skillet, melt the butter over medium heat. Add the sliced leeks and sauté for about 3-4 minutes until they start to soften.

  3. Add the sliced mushrooms and minced garlic to the skillet. Sauté for an additional 5-6 minutes, until the mushrooms are cooked and any liquid they release has evaporated.

  4. Pour in the heavy cream and bring the mixture to a gentle simmer. Let it cook for 3-4 minutes, allowing the cream to thicken slightly.

  5. Stir in the grated Parmesan cheese until it's melted and incorporated into the sauce. Season with salt and pepper to taste.

  6. Add the cooked pasta to the skillet and toss it in the creamy leek and mushroom sauce until well coated.

  7. Serve the pasta in individual plates, garnished with chopped fresh parsley.


For an extra touch of indulgence and a subtle crunch, top your Creamy Leek and Mushroom Pasta with some toasted breadcrumbs before serving.


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