Creamy leek, asparagus and mushroom pasta

Creamy mushroom pasta recipe

There’s nothing more comforting than a bowl of creamy mushroom pasta. This classic Italian dish is loved for its richness from the cream and earthy flavours of the mushroom. Together they make an irresistible combination. This recipe ticks those boxes and adds healthy greens, such as leek, asparagus and rocket, creamy blue cheese and crunchy walnuts for a next-level meat-free pasta option. And the best part is, it’s ready in just 15 minutes, which means you can have this flavour-packed warming bowlful any day of the week. This recipe for creamy mushroom pasta is a must-try.

Ingredients you’ll need for this mushroom pasta recipe

A recipe for pasta with mushrooms calls for good-quality mushrooms. Brown cup mushrooms will work brilliantly here as they are firm and have a more intense flavour than button mushrooms. Any pasta shape will work well with this recipe, but we’ve used farfalle because its size works a treat with the bite-sized pieces of asparagus, mushroom and walnuts and because it holds its shape well so it’s perfect for creamy sauces. You’ll need 1 bunch of asparagus - trim the ends and cut them into 2cm pieces. You’ll also need some olive oil and the pale section of 2 leeks, thickly sliced. A crushed garlic clove and 200g sliced brown cup mushrooms are next on the list, then some light thickened cream will give the dish its signature rich sauce. There’s also blue cheese to boost the savouriness of the dish and some coarsely chopped walnuts for crunch, and peppery rocket added to the dish before serving for added flavour and green goodness.

How to cook pasta with mushrooms

First, cook your farfalle in a large saucepan of boiling water. You can use the packet directions as a guide for cooking time or cook until the pasta is al dente. Add the asparagus in the final minute of cooking to soften them a little, then drain, reserving ½ cup (125ml) of the cooking liquid. Next, cook the leek and garlic by heating ½ tbs olive oil in a large frying pan over medium heat. Add the leek and garlic and cook for 3 minutes or until the leek just softens. Transfer this mixture to a bowl then add ½ tbs olive oil to the pan. Increase the heat to medium high and add the sliced mushroom and cook for 5 minutes or until tender. Place the leek back in the pan and then add the thickened cream. Crumble 50g of blue cheese over and then add the reserved cooking water. Cook this mixture for 1-2 minutes or until it comes to a simmer. Then add the pasta, walnut and rocket, and toss everything together to combine. Crumble more blue cheese over the dish to serve.

Now get cooking

There are more ways to add hearty mushrooms to meat-free pasta dishes, like this portobello mushroom fettuccine and this creamy mushroom and zucchini fettuccine, ideal for weeknight dinners. And for gnocchi no one can refuse, serve this creamy mushroom gnocchi, starring mixed mushrooms for maximum flavour. And if you’re keen to add some meat into the pasta mix, try our cheat’s chicken and mushroom pasta bake using flavour-packed hot roast chicken. And this quick kale bacon and mushroom spirals is ready in just 15 minutes, making it a top pick for the time poor.