Description
This Creamy Mushroom and Leek Pasta offers a rich and comforting dish perfect for a weeknight dinner. The combination of tender leeks, sautéed mushrooms, and a luscious cream sauce enriched with fresh dill creates a flavorful and satisfying meal that pairs beautifully with your favorite pasta.
Ingredients
Scale
Vegetables and Aromatics
- 2 large leeks, stems removed and thinly sliced
- 1/2 lb mushrooms (white or brown), sliced
- 3 garlic cloves, pressed
Liquids and Dairy
- 2 Tbsp olive oil
- 1/2 cup reduced sodium chicken broth
- 1 1/2 cups heavy whipping cream
Herbs and Seasoning
- 2 Tbsp chopped dill (fresh or frozen; parsley as substitute)
- 1/2 tsp salt (or to taste)
- 1/8 tsp pepper (or to taste)
Main Pasta
- 12 oz of your favorite pasta (cooked in salted water according to package instructions, drained & rinsed)
To Serve
- Parmesan cheese, for serving
Instructions
- Prepare the pasta. Cook the pasta in salted boiling water according to package instructions until al dente. Drain and rinse under cold water, then set aside.
- Sauté the leeks. Heat olive oil in a large skillet over medium heat. Add the thinly sliced leeks and cook, stirring occasionally, until they become soft and translucent, about 4-5 minutes.
- Add mushrooms and garlic. To the skillet with leeks, add the sliced mushrooms and pressed garlic. Continue to cook, stirring frequently, until the mushrooms release their moisture and become tender, about 5-6 minutes.
- Deglaze with chicken broth. Pour in the reduced sodium chicken broth and stir to scrape up any browned bits from the skillet. Let it simmer for 1-2 minutes to reduce slightly.
- Add cream and herbs. Stir in the heavy whipping cream and chopped dill. Reduce heat to low and let the sauce simmer gently until it thickens slightly, about 3-4 minutes. Season with salt and pepper to taste.
- Combine pasta and sauce. Add the cooked pasta directly into the skillet with the creamy mushroom and leek sauce. Toss gently to coat the pasta evenly with the sauce and warm through for 1-2 minutes.
- Serve. Divide the pasta among plates and top with freshly grated Parmesan cheese. Serve immediately while hot.
Notes
- You can substitute parsley for dill if fresh dill is not available; it will still provide a lovely herbal note.
- For a vegetarian option, replace chicken broth with vegetable broth.
- Be careful not to overcook the pasta to maintain the best texture when tossed in the sauce.
- If the sauce becomes too thick, a splash of pasta cooking water can be added to loosen it up.
- This dish pairs well with a crisp green salad and crusty bread.
