Creamy Leek and Mushroom Pasta

Serving Size: 5
Prep Time:
Total Time:

There you have it: a 30-minute, no hassle, satisfying meatless meal to get you through these winter days.


  • 2 Tbsp olive oil
  • Parmesan, for serving (optional)
  • 0.25 tsp crushed red pepper flakes
  • 0.125 tsp pepper, or to taste
  • 0.5 tsp salt, or to taste
  • 0.25 cup chopped fresh parsley
  • 0.5 cup shredded Parmesan cheese
  • 1 cup heavy whipping cream
  • 1 cup low sodium chicken broth
  • 3 garlic cloves, minced
  • 1 Pound mushrooms, sliced (used a mix of button and crimini)
  • 2 large leeks, white and light green parts only, thinly sliced and rinsed
  • 12 Ounce angel hair pasta


Recipe adapted from Natasha’s Kitchen.

  1. Cook the pasta according to package directions.
  2. Heat the oil in a large skillet over medium heat. Add the leeks and saute for 2 minutes. Add the sliced mushrooms and saute until softened, about 6-7 minutes. Sitr in the minced garlic and saute until fragrant- 30 seconds to 1 minute.
  3. Stir in the broth and cream. Allow the mixture to simmer for 5-7 minutes, or until thickened slightly. Stir in the Parmesan cheese and parsley, stirring until cheese is melted. Add salt, pepper and crushed red pepper flakes. Taste. You may want to add a little bit more salt.
  4. Add the cooked pasta to the pot and toss to coat. Serve immediately with additional Parmesan, fresh ground pepper and parsley to top.

For the full post, visit Neighbor Food.