Creamy One Pot Mushroom and Leek Pasta Recipe
Servings: 4
Calories: 778kcal
This Creamy One Pot Mushroom and Leek Pasta recipe comes together in just one pot! Bursting with Spring flavours, it's a delish weeknight meal
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Ingredients
- 3 tbsp olive oil
- 4 cups sliced mushrooms
- 2 tbsp butter
- 2 leeks, sliced thin (white and light green parts only)
- 3 garlic cloves, minced
- 1 tsp salt
- 1/2 tsp pepper
- 1 1/2 tsp dried
- 1/4 tsp chili flakes
- 4 1/2 cups vegetables or chicken broth
- 400-450g short pasta (rigatoni, mezzi rigatoni or penne)
- 1 tbsp butter
- 2 tbsp (or 50g) plain goat cheese
- 1 cup shredded parmesan cheese
- zest of one lemon
Instructions
- 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.
- Add 2 tbsp butter and sliced leeks. Stir and cook for 6-8 minutes until leeks are softened and turning golden brown.
- Add the minced garlic, salt, pepper, dried thyme and chili flakes. Stir and cook 1-2 minutes until fragrant.
- 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).
- 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.
- 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!
Notes
- 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.
Nutrition
Calories: 778kcal | Carbohydrates: 102g | Protein: 29g | Fat: 30g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 43mg | Sodium: 2171mg | Potassium: 1045mg | Fiber: 10g | Sugar: 12g | Vitamin A: 1895IU | Vitamin C: 6mg | Calcium: 373mg | Iron: 4mg
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