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CREAMY MUSHROOM AND LEEKS FETTUCCINE

Creamy Mushrooms & Leeks Fettucini

This creamy mushroom and leeks fettuccine is a family favorite and only takes 20 minutes to make. Mushroom is the star of this dish and paired with the subtle flavor of leeks which makes the perfect combination for a pasta dish that’s so satisfying and delicious.

Creamy Mushroom and Leeks Fettuccini

KEY INGREDIENTS FOR THIS MUSHROOM & LEEKS FETTUCCINE

MUSHROOMS. I used white mushrooms, but you can also use brown mushrooms or even portobello mushrooms. Mushrooms are a great source of fiber, potassium and vitamin C which support cardiovascular health. These are also rich in antioxidants that are known to help prevent different types of cancer and even diabetes. For this recipe, slice the mushrooms about 1/4 inch thick so it adds a bit more texture into the dish.

LEEKS. Leeks are like overgrown spring onions but they are milder in taste than onions. They have a strong flavor when eaten raw but they are really sweet when cooked in pastas or in soups and even stir-fries. Leeks are high in dietary fiber so it’s great for digestive health. It’s also rich in vitamin A, C, and K (for blood clotting), iron and manganese which helps with brain and nerve functions.

For this dish, cut the root part and the leafy end which you can save for later and add into stocks or soups. Make sure to wash well the leeks prior using as there’s usually soil and grit in between the leaves. To prepare the leek, slice it lengthwise, and then slice it again on the other side so you can slice it into thin quarters.

IS THERE A SUBSTITUTE FOR LEEKS?

For this recipe, I wouldn’t recommend replacing the leeks with spring onions as the latter tend to have a very strong flavor and would just dominate over the mushrooms. Instead, you can just replace leeks with more mushrooms, and add shallots or white onions.

Creamy Mushrooms & Leeks Fettuccini

DAIRY-FREE OPTION

If you’re vegan or want a dairy-free version of this recipe, just replace the cream with cashew cream (blend about 1/2 cup of soaked cashews + 1/4 cup water, pinch of salt). You can also use coconut milk or cream as another option.

CAN I USE OTHER TYPES OF PASTA?

Since this is a cream-based pasta, it’s best to use flat noodles like lasagna sheets, ribbon or maybe even penne pasta. You can use gluten-free, pulse pasta, whole wheat pasta for a healthier twist.

OTHER PASTA DISHES YOU WOULD LOVE:

PRAWN ZUCCHINI SUN-DRIED PESTO PASTA

CHEESY MEATBALL PASTA

Creamy Mushroom & Leeks Fettuccini
Creamy Mushrooms & Leeks Fettucini

Creamy Mushrooms & Leeks Fettuccine

5 from 1 vote
Course: Main Course
Cuisine: American
Keyword: 30-minute recipes, vegetarian
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 4 servings
Author: Tara Tan
Creamy mushrooms and leeks fettuccine pasta which is ready in 20 minutes!
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Ingredients

  • 400 grams fettuccine pasta cooked al dente
  • 500 grams white mushrooms sliced
  • 1 leek thinly quartered
  • 2 cloves garlic sliced
  • 3 tablespoons olive oil
  • 1/2 cup vegetable stock or sub with chicken stock
  • 1/2 cup cooking/ pouring cream
  • 1 teaspoon dried oregano
  • 1/2 cup grated parmesan cheese
  • 2 tablespoons chopped fresh parsley

Instructions

  • Bring a pot of water to a boil and generously salt it. Once boiling, add the fettuccine and cook al dente. Set aside half a cup of the pasta water before draining.
  • Prepare the leek by cutting the leafy part and using only the white part of the leek. Save the leaves for another day to flavor your stock or soups. Wash the white part of the leek in running water to take out any soil or grime. Then slice the leek lengthwise, take a piece and slice again lengthwise and cut thinly into quarters.
  • In a pan, heat the oil in medium heat and sauté the mushrooms for about 2-3 minutes until starting to brown. Add the sliced leeks and sauté for another 2-3 minutes until leeks start to get translucent. Pour the stock and let it cook for a minute or so. Add the cream and stir. Add the dried oregano and season with salt and pepper. Let it simmer for about 10 minutes or until the sauce starts to thicken. Add half the parmesan cheese and lower heat. You can add more stock or cream depending on your preference.
  • Add the cooked fettuccine into the sauce and stir to coat the pasta with the sauce. You can add a splash of the pasta water if it's too thick. Let it cook for a minute or two and then turn off heat. Add the chopped parsley and top with more parmesan cheese before serving.
Tried this recipe?Mention @fitfoodiemommy or tag #fitfoodiemommy!

If you made this recipe, make sure to leave a comment below and let me know how it goes! Tomorrow is Father’s day here in Australia so if you are celebrating it, have a memorable time with the dads in your house and hope this dish can make someone smile in your home!

Stay safe and healthy always!

xx

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