Creamy Parmesan Leek and Mushroom Pasta

Creamy Parmesan, Leek, and Mushroom Pasta |


  • 2 Tbsp olive oil
  • 2 large leeks, white and light green parts only, thinly sliced and rinsed
  • 1 lb mushrooms, sliced (I used a mix of button and crimini)
  • 3 garlic cloves, minced
  • 1 cup low sodium chicken broth
  • 1 cup heavy whipping cream
  • ½ cup shredded Parmesan cheese
  • ¼ cup chopped fresh parsley
  • ½ tsp salt, or to taste
  • ⅛ tsp pepper, or to taste
  • ¼ teaspoon crushed red pepper flakes
  • Parmesan, for serving (optional)
  • 12 oz angel hair pasta


  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.


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