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Home » Dietary Preference » Vegetarian » 15-Minute Creamy Leek and Mushroom Pasta

15-Minute Creamy Leek and Mushroom Pasta

By Taesha Butler February 20, 2023 4 Comments

Servings4 servings
Prep Time10 mins
Cook Time15 mins
Jump to Recipe
5 from 4 votes

Done cooking in about 15 minutes and full of amazing flavors, this Creamy Leek and Mushroom Pasta is going to be a new favorite! Vegetarian and easily gluten free, enjoy this veggie-loaded pasta as a satisfying main dish or as a delicious side!

Creamy leek and mushroom pasta on a white plate with a gold fork.  There is a glass of water and the pot with the rest of the pasta on the table next to the plate.

An easy vegetarian pasta recipe is kinda my move whenever I’m feeling iffy about what to make for dinner.

Simple + comforting + easy to veggie-load. Total win. And this Creamy Leek and Mushroom Pasta recipe might be one of our family’s new favorite dinner recipes! Quick to make, this pasta dish married the amazing flavors of savory sautéed mushrooms with delicate leeks. Tied together in a simple cream sauce made of broth, cream cheese and a little parmesan cheese, this veggie pasta recipe feels like a fancy dinner from a restaurant but is done in just about 15 minutes. Naturally vegetarian and easily gluten free, bump up the protein in this pasta recipe by adding in cooked chicken, sausage or shrimp to make it a main (it serves 4) or enjoy it as a tasty side that will serve about 6 people.

Ingredients for leek and mushroom pasta on a table in bowls.
Ingredients: olive oil, mushrooms, garlic, broth, cream cheese, pasta, salt, pepper, sliced leeks, parmesan cheese.

What kind of mushrooms should I use in this recipe?

I loved the flavor and texture of Baby Bellas in this leek pasta recipe, but just about any mushroom you have on hand or prefer will work.

Best kind of pasta to use for this leek pasta recipe

I liked this pasta dish best with small pasta shapes like bowtie, elbow, shell, orecchiett, or cascatelli (pictured here). However, this mushroom leek pasta will work with pretty much any pasta you prefer, including gluten free!

How do I cut and clean the leeks for this pasta recipe?

Sometimes people find cooking with leeks intimidating because they are unsure how to cut and clean them. It is super easy and I walk you through it here in How to Slice and Clean Leeks.

How to make mushroom leek pasta

Sliced sauteed mushrooms in a large white pot.
Add oil to a large skillet and place on medium-high heat. Once the oil is hot, add mushrooms and season with salt. Cook until mushrooms are soft and just starting to brown.
Sauteed mushrooms and leeks in a large white pot.
Add the sliced leeks. Sauté until softened and golden brown around the edges.
Cream sauce with mushrooms and leeks in a large white pot.
Stir in broth and cream cheese. Stir until a sauce starts to form.
Finished mushrooms leek pasta in a large white pot.
Stir in cooked pasta.

Suggested Adaptations

  • Add some spice. If you enjoy a little heat in your mushroom and leek pasta, add a little crushed red peppers flakes to the final dish.
  • Add some extra protein. Add some crispy tofu, cooked chicken, shrimp, or sausage to this pasta dish.
  • Make it gluten free by using your favorite gluten free pasta in this recipe.
  • Use whatever pasta you like. I tested this recipe (and enjoyed it) with small shaped pasta, but it will work well with spaghetti, angel hair or fettuccine, too.

Other veggie-loaded pasta recipes you will love!

  • Quick & Easy Creamy Broccoli Pasta
  • No-Boil Creamy Vegetable Pasta Bake
  • Pesto Veggie Pasta Salad
  • Baked Spinach Artichoke Pasta
  • Baked Pasta with Eggplant
  • 15-Minute Spinach Mac and Cheese
  • Easy Veggie Pasta Sauce

Loving this mushroom leek pasta recipe and now you’re hungry for more?

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Creamy mushroom leek pasta in a large white  pasta on a table. It is garnished with more grated cheese and parsley. There is a wooden serving spoon in the pot.

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Print Recipe
5 from 4 votes

Creamy Leek and Mushroom Pasta

Done cooking in about 15 minutes and full of amazing flavors, this Creamy Leek and Mushroom Pasta is going to be a new favorite! Vegetarian and easily gluten free, enjoy this veggie-loaded pasta as a satisfying main dish or as a delicious side!
Prep Time10 mins
Cook Time15 mins
Course: Main Course
Cuisine: American
Diet: Vegetarian
Keyword: leek, mushrooms
Servings: 4 servings
Calories: 417kcal
Author: Taesha Butler

Ingredients 

  • 8 ounces small-shaped pasta of choice
  • 2 Tablespoons extra virgin olive oil
  • 4 ounces mushrooms, sliced
  • ½ teaspoon kosher salt divided
  • 3 cups sliced and cleaned leeks about 1 large leek or 2 small
  • 2 cloves garlic minced
  • ¼ teaspoon freshly ground black pepper
  • ⅓ cup cream cheese about 3 ounces
  • ¾ cup vegetable broth
  • ½ cup grated parmesan cheese

Instructions 

  • Boil a large pot of salted water. Cook the pasta for 1 minute less than the package instructions. Drain pasta and set aside.
  • While the pasta cooks, add oil to a large skillet and place on medium-high heat. Once the oil is hot, add mushrooms and season with ¼ teaspoon salt. Cook until mushrooms are soft and just starting to brown, about 5 minutes.
  • Next, add the sliced leeks. Sauté until softened and golden brown around the edges. About 4 to 5 minutes.
    Sauteed mushrooms and leeks in a large white pot.
  • Add the garlic, remaining salt, and pepper, then cook for an additional minute to lightly toast the garlic.
  • Stir in broth and cream cheese. Stir until a sauce starts to form.
  • Add in the cooked pasta, sprinkle in the grated parmesan cheese, and toss to coat the pasta in the sauce. If the sauce is too thick, add in another splash or two of broth to thin it back out. If your sauce is too thin, let it simmer for a minute or two to thicken up.
  • Taste and add additional salt and pepper, as desired. Serve warm.

Nutrition

Calories: 417kcal | Carbohydrates: 57g | Protein: 15g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 22mg | Sodium: 600mg | Potassium: 454mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1332IU | Vitamin C: 8mg | Calcium: 200mg | Iron: 2mg

The nutritional information is provided as an estimate only and may vary based on the product type, servings and other factors. If you are following a diet, please consult with a professional nutritionist or your doctor. Stay healthy!

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Filed Under: Dinner, Nut-Free, Vegetarian Tagged With: leeks, mushroom

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    Leave a comment & rate this recipe Cancel reply

    Did you make this recipe? So good, right? It would mean the world to me if you left a comment and star rating so that more people can see how delicious veggie-loading can be. Plus, it helps me to see what recipes you are all loving so I can make more like them.

    Thanks for taking the time to share your feedback.

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    Comments

  1. Annie S

    February 24, 2023 at 11:10 am

    Loved how easy this was! Also loved how creamy with only using a little cream cheese. This was even a hit with my 5 and 8 year olds (they picked out the mushrooms, but I still call this a win!). We try to have a couple days a week meat free, so this will be added to our rotation for sure!

    Reply
    • Taesha Butler

      February 25, 2023 at 12:11 pm

      I’m so happy to hear that, Annie! Such a win. Thanks for taking the time to share!

      Reply
  2. Sarah

    February 26, 2023 at 3:46 am

    This was delicious. I added a large zucchini spiralised to add in some more veg, , put in a little less stock. Sadly my kiddo won’t eat these veg yet but my husband and I will enjoy it very much for our lunches. Thankyou again for your wonderful recipes. Xx

    Reply
    • Taesha Butler

      February 26, 2023 at 8:16 am

      I’m so glad you enjoyed, Sarah! Hopefully the kids will come around after seeing how much you and your husband enjoy it!

      Reply

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Hi! I'm Taesha! I help busy people fall in love with healthy eating with my simple, family-friendly, veggie-loaded recipes. I believe vegetables can and SHOULD be delicious. Here, let me show you how!

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