Leek And Mushroom Pasta Recipes

CREAMY HAM, LEEK & MUSHROOM SPAGHETTI

Steps:

• Heat the oil in a large saucepan. Stir in the leeks, 2 tbsp water and some seasoning, cover, then cook for 5 mins over a medium heat until softened. Add the mushrooms and garlic, then cook for 3 mins more. Meanwhile, cook the spaghetti according to pack instructions, then drain, reserving a little of the cooking liquid.
• Stir the soft cheese into the leek and mushroom mixture, adding enough of the reserved pasta liquid to give a sauce-like consistency. Add the ham, basil leaves and Parmesan, then toss in the spaghetti.

LEEK AND MUSHROOM PASTA

Steps:

• Prepare pasta according to package instructions. Once cooked, reserve 1/4 cup of the pasta water. Drain the rest and set both pasta water and pasta aside.
• Add the olive oil to a large skillet and warm over a medium heat. Add the leeks, mushrooms and a pinch of salt. Cook 5-7 minutes to soften.
• Add the garlic and cook another 3-4 minutes. Stir often to keep the garlic from burning. Turn off the heat until you're ready to add the pasta.
• Add the pasta to the mushroom-leek mixture along with 1 teaspoon salt, 1 teaspoon red chili flakes, chopped parsley, chili flakes (if using) and reserved pasta water. Mix well making sure to evenly coat the pasta with sauce.
• Taste with additional salt, chili and parsley as needed and enjoy.

LEEK AND MUSHROOM TAGLIATELLE

Steps:

• Heat a good knob of butter in a pan. Fry together the garlic and the rosemary for 30 seconds. Add the mushrooms and fry over a high heat for 5 minutes until they're golden brown and all the moisture has evaporated. Season the mushrooms, then spoon onto a plate and set aside.
• Add another knob of butter to the pan and fry the leeks over a low heat for 10 minutes until softened. Add the wine and bubble until mostly evaporated, then add the double cream. Season well, then mix in the garlicky mushrooms.
• Meanwhile, cook the tagliatelle in boiling water for 8 minutes or according to the pack instructions, drain, then toss with the leeks and mushrooms. Season and stir in a handful of chopped fresh parsley and a good grating of parmesan or vegetarian alternative.

CREAMY MUSHROOM AND LEEK PASTA

Steps:

• Cut off the root hairs and most of your green stems. Keep the stems for making stock. This part is edible when you cook it for longer periods of time.
• Cut your leeks in half lengthwise and then half each stock again so you have 4 long quarters. Finley slice the leeks and rinse in cold water to get rid of any dirt in the leek (leeks hide dirt very well). Drain well.
• Heat a large pan over medium/high heat. Add 2 Tbsp olive oil and the finely chopped leeks. Saute 2 minutes.
• Cut mushrooms in half if they are small and into quarters if they are larger. Add halved/sliced mushrooms and 3 pressed garlic cloves. Saute uncovered, stirring often for 8 minutes or until mushrooms are soft.
• Stir in 1/2 cup chicken broth and 1 1/2 cups heavy whipping cream.
• Add 2 Tbsp chopped dill, 1/2 tsp salt (or to taste) and 1/8 tsp pepper. Simmer uncovered another 5 minutes for the sauce to thicken up a little.
• Pour over your favorite cooked pasta. This would work over just about any noodles. I served it over angel hair pasta (my favorite). Sprinkle with parmesan if you like :)

LEEK, BACON, AND PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain.
• Fry diced bacon in a large skillet until browned, stirring often, about 10 minutes. Transfer bacon into a bowl with a slotted spoon, leaving drippings in skillet. Cook and stir leek and cremini mushrooms in the hot bacon drippings until mushrooms are tender, 8 to 10 minutes.
• Return bacon to skillet and stir in bow-tie pasta. Gently mix in sour cream and season with black pepper and parsley. Top with Parmesan cheese to serve.

CREAMY ONE-POT MUSHROOM AND LEEK PASTA

Steps:

• Heat a wide, deep 12-inch skillet or Dutch oven over medium-high. When hot, add the olive oil and leeks, reduce heat to medium and cook, stirring constantly, until softened and lightly golden, 5 minutes.
• Stir in the garlic and mushrooms. Cook, undisturbed, for 2 minutes, then stir and cook, undisturbed, until the mushrooms start to caramelize and stick to the bottom of the pan, another 2 to 3 minutes. (This allows the water from the mushrooms to evaporate, encouraging caramelization.) Add the juice of one lemon half to deglaze the pan and stir to combine.
• Add the pasta and stock; stir well. Cover with lid and cook on medium heat. Begin tasting pasta 10 minutes after you add it. (All pasta shapes and brands will have different cooking times. You want the pasta to be just tender.)
• Once the pasta is cooked, turn off the heat and add the butter and parsley. Squeeze in the juice from the remaining lemon half and stir until butter is melted and dispersed. Season with salt and pepper.
• To serve, top with ricotta, red-pepper flakes (to taste) and more chopped parsley.

CREAMY LEEK & MUSHROOM PASTA

Steps:

• Wash the leeks thoroughly. Slice the root ends, hairs, and very leafy portion. You will be left with half the length of the leek you started with. Slice the leek vertically down the middle to make two half-cylinders. Repeat to get four semi-cylinders. Chop each piece and dump in a bowl of water immediately. Once you're done chopping all the leeks, rinse the chopped leeks in your bowl of water, turning them over with your hands. Let them sit in the water for a few minutes and you'll get rid of most of the dirt. Note: Check the post for step-by-step visual instructions!
• Heat olive oil in a Dutch oven or large pot on medium flame. Add shallots when the oil is hot and sauté for a minute, until fragrant.
• Add chopped mushrooms and leeks and cook for approximately 4 to 5 minutes, stirring every 2 minutes or so, until the water evaporates (and you can continue cooking up to 8 minutes, for the mushrooms to brown). Stir in the garlic and sauté for about 30 seconds until fragrant.Note: Here, you can either choose to set the vegetables aside in case you want crispier mushrooms and leeks, or you can just make the whole recipe in one pot (in which case your veggies will be softer - this is totally a preference thing!)
• Add water, oregano, salt and pepper and bring to a boil. For a richer pasta, you can substitute 1/2 cup of water with white wine. If you use wine, add that first, and cook for 2 minutes before adding the rest of the broth.
• Add pasta, and cook for about 8 minutes. Stir the pasta every 30 seconds at the beginning to ensure it's submerged in the liquid. checking frequently to make sure it stays al dente (refer to package instructions to ensure pasta cooks to your desire). Note: Alternatively, you can also cook the pasta and the vegetables separately and mix them together later, depending on your preferred consistency of vegetables.
• Once the pasta is ready, turn off the heat, add ricotta and mix well together. Then add parmesan and give that a good stir. Finally, garnish with a bit more freshly grated parmesan and fresh parsley and serve hot!

BACON, LEEK & MUSHROOM PASTA | ASDA GOOD LIVING

Steps:

• Halve the leeks lengthways and rinse under cold water. Pat dry with kitchen paper then slice thinly.
• Heat the oil in a large frying pan; add the leeks and stir to coat in oil. Cover and cook over a low heat for 5 minutes, stirring occasionally.
• Add the mushrooms and garlic. Cook uncovered for 10-12 minutes stirring until the mushrooms are cooked and the liquid has evaporated.
• Meanwhile, add the pasta to a pan of boiling water. Bring back to the boil, stir once and then boil gently uncovered for 10-12 minutes. Drain.
• Grill the bacon until the fat is crisp, and then chop roughly.
• Stir in the soft cheese into the vegetables. Add Tabasco (optional). Heat through, stirring gently. Add the pasta, toss to mix and sprinkle with the bacon. Serve with garlic bread.

PANCETTA, LEEK & MUSHROOM PASTA

Steps:

• Add the fettucini to a pot of boiling salted water and cook for 8-10 minutes or until al dente.
• Meanwhile, heat the olive oil in a large frying pan and add the pancetta. Fry for a few minutes until golden brown, then add the leeks, mushrooms and a little salt and pepper. Stir over a high heat for 6-8 minutes until the leeks are tender.
• Drain the pasta and immediately toss with the leeks, pancetta and mushrooms, and the crème fraîche. Season with salt and pepper to taste. Scatter over the chopped parsley to serve.

CREAMY LEEK AND MUSHROOM PASTA

Steps:

• Cook the pasta in a large saucepan of boiling water following packet directions or until al dente, adding the asparagus for the last 1 min of cooking. Drain well, reserving 1/2 cup (125ml) of the cooking liquid.
• Meanwhile, heat half the oil in a large frying pan over medium heat. Add the leek and garlic and cook, stirring, for 3 mins or until leek just softens. Transfer to a bowl.
• Add the remaining oil to the pan. Increase heat to medium-high. Add the mushroom and cook, stirring, for 5 mins or until tender. Return leek to the pan. Add the cream, half the blue cheese and the reserved cooking liquid. Cook for 1-2 mins or until mixture comes to a simmer. Add the pasta, walnut and rocket. Toss to combine.
• Divide the pasta mixture among serving bowls. Season. Sprinkle with the remaining blue cheese to serve.

CREAMY LEEK AND MUSHROOM PASTA

Steps:

• Prepare the pasta. Bring a large pot of salted pasta water to a boil, then add your pasta and cook to al dente, according to package directions. Drain and toss with olive oil to prevent sticking.
• Saute the vegetables. Heat the oil in a large skillet over medium high heat. Add the sliced leeks and saute for 2 minutes. Add the sliced mushrooms and saute until softened and browned, another 5-6 minutes. To assist with browning, only stir the mushrooms once every few minutes. Stir in the minced garlic. Season with salt and pepper.
• Make the cream sauce. Stir in the broth and cream and allow the mixture to simmer for 5-7 minutes, or until thickened slightly. Stir in the Parmesan cheese and parsley and mix until cheese is melted. Add red pepper flakes, salt, and pepper to taste.
• Serve. Toss the pasta with the sauce and stir to coat. Serve immediately with additional Parmesan and parsley, if desired.

CREAMY MUSHROOM AND LEEK PASTA

Steps:

• Heat 1 tbsp of olive oil and melt 1 tbsp of butter in a large sautè pan.Add the sliced leeks with a pinch of salt and cook gently over a low to medium heat for about 20 minutes stirring regularly. The leeks should be very soft.
• Add 2 or 3 cloves of minced garlic, a pinch of salt, cracked black pepper, 1 tbsp of thyme leaves and 3 cups of sliced mushrooms to the pan and cook for about 3 minutes.Turn up the heat and pour in the wine, the wine should sizzle when it hits the pan. Turn the heat down and let the leeks and mushrooms soak up the wine.
• Bring a large pan of salted water to the boil and cook the pasta according to the packet instructions. Reserve 1 cup of the pasta water.
• Add 1 heaped tbsp of plain/all-purpose flour, 1 heaped tsp of Dijon mustard and 1 heaped tbsp of creme fraiche to the leeks and mushrooms and stir well. Stir in the grated cheese and stir until melted.
• Now slowly start to add about 1 cup of water from the pasta to the leek and mushrooms.Add about 1/4 of the water and keep stirring until it is a thick sauce. Continue this until you have added all the water and you have a creamy, silky sauce. Check the seasoning now, add more salt or pepper if needed.
• Add the cooked pasta to the sauce and toss until all the pasta is covered in sauce.
• Serve immediately with shavings of pecorino cheese, some chopped parsley and cracked black pepper.

LEEK & GARLIC MUSHROOM PASTA

Steps:

• 1. Heat half the butter in a large frying pan and cook the leeks for 5 minutes until softened. 2. Meanwhile, cook the pasta in a large pan of boiling water according to packet instructions. 3. Tip the leeks into a large bowl. Add the remaining butter to the pan and cook the mushrooms and garlic for 5 minutes until golden. 4. Drain the pasta and return to the pan. Stir in the softened leeks, garlic mushrooms, mascarpone, chives and cheese. Toss together well, then divide between bowls and serve with a good grinding of black pepper.

MUSHROOM, LEEK AND PEA PASTA RECIPE

Steps:

• Heat the olive oil in a large deep frying pan. Add the onion, leeks and garlic, cover and cook for 5 mins until softened.
• Remove the lid, turn up the heat, add the mushrooms and cook for 5 mins until golden. Pour in the white wine, add the nutmeg and simmer for 5 mins. Add the petits pois and cream, bring to a simmer for about 3 mins, then stir through the herbs and Parmesan or alternative.
• Meanwhile, cook the pasta according to the pack instructions, drain and return to the pan. Pour in the sauce, toss together, season and serve.

PANCETTA, LEEK & MUSHROOM PASTA

Steps:

• 1. Add the pasta to a pot of boiling salted water and cook for 8-10 minutes or until al dente. 2. Meanwhile, heat the olive oil in a large frying pan and add the pancetta. Fry for a few minutes until golden brown, then add the leeks, mushrooms and a little salt and pepper. Stir over a high heat for 6-8 minutes until the leeks are tender. 3. Drain the pasta and immediately toss with the leeks, pancetta and mushrooms, and the crème fraîche. Season with salt and pepper to taste. Scatter over the chopped parsley to serve.