creamy one pot mushroom and leek pasta recipe

Bursting with Spring flavours, this creamy one pot mushroom and leek pasta recipe is a must-make!

Everything is cooked in one pot which makes this pasta even more attractive.

A luscious, satisfying pasta for a weeknight dinner or weekend gathering with family or friends!

I love one-pot pastas like this Easy One Pot Creamy Lemon Garlic Pasta Recipe and spinach and artichoke baked orzo; they make for easy dinners anytime. You only need to prep the ingredients, grab one pot and you’re all set!

Why you’ll love this creamy mushroom pasta recipe

• Easy to make in just one pot!
• Packed with Spring flavours like buttery leeks and earthy mushrooms.
• Make it as-is for a vegetarian meal or add your favourite protein.

Ingredients needed to make this one pot mushroom leek pasta recipe

Olive oil: saute the mushroom in olive oil to start this recipe

Mushrooms: I like to use a variety of mushrooms like white button mushrooms, cremini mushrooms and shiitake mushrooms

Butter: butter adds just a bit of richness to this recipe and goes perfectly with mushrooms and leeks

Leeks: you’ll need two large leeks, chopped leeks thinly, light green and white part of the leeks only

Garlic: fresh garlic cloves are the way to go

Seasonings: salt, black pepper, dried thyme and red pepper flakes are used to season this pasta

Broth: use vegetable broth or chicken broth for the liquid in this recipe

Pasta: make sure to use a short pasta with a cooking time between about 10-14 minutes (rigatoni, mezzi rigatoni or penne)

Goat cheese: just a little bit of goat cheese adds a nice creaminess to this one pot pasta

Parmesan cheese: shredded parmesan cheese helps add flavour and creaminess to this dish

Lemon: zest of one lemon brightens up the flavour of pasta

Fresh herbs: I like the addition of fresh chopped parsley to finish this pasta dish

Step by step process

Step 1: To a large pot or pan with high sides add 2 tbsp olive oil and bring to medium heat. Once warmed, add sliced mushrooms and season with a big pinch of salt and pepper. Cook for 10-12 minutes, stirring occasionally, until starting to turn golden brown.

Step 2: Add 2 tbsp butter and sliced leeks. Stir and cook for 6-8 minutes until leeks are softened and turning golden brown.

Step 3: Add the minced garlic, salt, pepper, dried thyme and chili flakes. Stir and cook 1-2 minutes until fragrant.

Step 4: Add the vegetable or chicken broth and pasta noodles. Bring to a simmer over medium-high heat and once simmering, turn to medium-low to keep at a simmer. Cook for 12-15 minutes, keeping the lid most of the way on the pot. Stir about every 2-3 minutes to keep the pasta from sticking to the bottom of the pot. (Note: Cooking times will vary based on the brand of pasta used. Start checking the pasta for doneness based on the cook time on the pasta package).

Step 5: Once noodles are cooked, there should be just a bit of liquid left, covering the bottom of the pot. If you find the noodles need a bit more time, add 1/2 cup more broth at a time and cook a bit longer until done.

Step 6: Finally, stir in 1 tbsp butter, goat cheese, parmesan cheese and zest of one lemon until fully combined and you have a smooth and creamy sauce. Taste and adjust seasoning with more salt, pepper or red chili flakes if desired. Top with fresh parsley and enjoy!

Expert tips for making this creamy one pot pasta recipe

• The best way to clean leeks is to slice them in half and add to a bowl of water. Use your hands to rinse them around the water and any dirt will fall to the bottom of the bowl.
• When reheating the creamy one pot mushroom and leek pasta leftovers you can use the microwave or reheat on low in a frying pan – be sure to add a splash of broth if reheating on the stovetop to make sure the sauce stays creamy.
• If you find your pasta is not quite done yet and there isn’t much liquid left, add 1/2 cup more water or broth at a time and keep cooking until done. Contrary, if you find there’s a bit too much liquid at the end of the cooking time, you can turn the heat up to medium-high to cook down the sauce a bit more before serving.
• Want more vegetables? Toss in a handful or two of baby spinach at the end of the cooking time for another hit of Spring greens.

Common questions

What if I don’t like goat cheese?
If goat cheese isn’t for you, try plain cream cheese, herb/garlic Boursin cheese or even 2 tbsp of heavy cream.

Can I make this with gluten-free pasta?
I have used a short gluten free pasta (corn/rice based) to make this creamy one pot mushroom and leek pasta recipe with success. I find you need to be a bit more gentle when stirring near the end of the cooking time to ensure the noodles don’t fall apart.

Can I use water instead of broth?
You can use water, however, this recipe has only been tested with chicken / vegetable broth.  Since water doesn’t have any flavouring like a vegetable or chicken broth, you may need to adjust the seasonings further by adding more salt, pepper or dried thyme. Taste and adjust how you see fit if you choose to use water.

Storage

This will keep in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop with a splash of water or broth to loosen the sauce as the paste reheats.