Print

Caramelized Leek and Mushroom Pasta

Caramelized Leek and Mushroom Pasta
Print Recipe

Caramelized Leek and Mushroom Pasta combines sweet, slow-cooked leeks with earthy sautéed mushrooms and perfectly cooked pasta for a comforting yet elegant vegetarian meal. Ready in under 30 minutes, this recipe uses simple pantry staples and fresh ingredients to create a flavorful and versatile dish suitable for weeknights or entertaining.

Ingredients

Scale

Vegetables and Fresh Ingredients

  • 3 large fresh leeks, cleaned and sliced into thin half-moons
  • 10 oz (280 g) cremini or white button mushrooms, sliced
  • 2 cloves garlic, minced
  • 2 tbsp fresh parsley or thyme, chopped

Pantry Staples

  • 12 oz (340 g) pasta (fettuccine, penne, or your favorite type)
  • 3 tbsp extra virgin olive oil
  • 1/4 cup (60 ml) white wine or vegetable broth
  • Salt and freshly ground black pepper, to taste

Optional Ingredients

  • 1/2 cup (50 g) freshly grated Parmesan cheese (or nutritional yeast for vegan option)
  • Red pepper flakes or smoked paprika (optional, for spice)
  • Toasted pine nuts or walnuts, for garnish (optional)

Instructions

  1. Prepare the Leeks: Clean the leeks by slicing them in half lengthwise and rinsing thoroughly under cold water to remove any grit. Slice into thin half-moons. Heat olive oil in a large skillet over medium-low heat. Add leeks and cook slowly, stirring often, until golden and soft, about 15-20 minutes, unlocking their natural sweetness.
  2. Cook the Mushrooms: While the leeks caramelize, slice the mushrooms. When leeks are nearly done, increase heat to medium and add mushrooms to the skillet. Sauté until tender and browned, seasoning with salt to draw out moisture and intensify flavor.
  3. Add Garlic and Deglaze: Stir in minced garlic and cook for 1 minute until fragrant. Pour in white wine or vegetable broth to deglaze the pan, scraping up the caramelized bits from the bottom. Let the liquid reduce slightly to create depth of flavor.
  4. Cook the Pasta: Bring a large pot of salted water to boil. Cook pasta according to package instructions until just al dente. Reserve 1 cup of pasta cooking water, then drain the pasta.
  5. Combine and Finish: Add cooked pasta to the skillet with leeks and mushrooms. Toss together, adding reserved pasta water gradually to create a silky sauce. Finish with freshly grated Parmesan cheese and chopped herbs. Adjust seasoning with salt and pepper to taste.

Notes

  • Take your time caramelizing leeks slowly over low heat to avoid burning and develop natural sweetness.
  • Do not overcrowd the pan when cooking mushrooms to ensure proper browning instead of steaming.
  • Reserve pasta cooking water to help emulsify and loosen the sauce for a better texture.
  • Add fresh herbs at the end to maintain vibrant flavor and aroma.
  • Taste and adjust salt at the end since Parmesan cheese adds saltiness.

Nutrition

Keywords: caramelized leek pasta, mushroom pasta, vegetarian pasta recipe, easy weeknight meals, mushroom leek pasta

Find it online: https://dailydishez.com/caramelized-leek-and-mushroom-pasta/