Creamy Bow Tie Pasta with Mushrooms and Leeks Recipe
A creamy and comforting Bow Tie Pasta dish featuring sautéed mushrooms and leeks in a luscious half-and-half sauce, finished with a hint of lemon juice and Parmesan cheese for a perfect balance of flavors.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Produce
- 4 cloves garlic, minced
- 2-3 leeks, light green part only, cut into strips
- 1 lemon, juiced
Mushrooms
- 2, 8 ounce packages of mushrooms (or 3-4 large portobello mushroom caps), diced
Pasta
- 1 box of bow tie pasta (16 ounces)
Dairy
- ¾ cup half & half
- ¼ cup parmesan cheese, grated
Pantry
- 2 tbsp EVOO (extra virgin olive oil)
- Fresh cracked black pepper, for garnish
Instructions
- Prepare the ingredients: Mince the garlic, cut the light green parts of the leeks into strips, and dice the mushrooms or portobello caps. Juice the lemon and set aside.
- Sauté garlic and leeks: Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add the minced garlic and leeks, cooking until they soften and become fragrant, about 3-5 minutes.
- Cook mushrooms: Add the diced mushrooms to the skillet with the garlic and leeks. Sauté them until they release their moisture and start to brown, about 7-10 minutes, stirring occasionally.
- Cook the pasta: Meanwhile, bring a large pot of salted water to a boil. Add the bow tie pasta and cook according to package instructions until al dente, usually about 10-12 minutes. Drain the pasta, reserving a cup of pasta water.
- Make the creamy sauce: Reduce the skillet heat to low. Pour in ¾ cup of half & half, stirring to combine with the mushroom and leek mixture. Add the grated Parmesan cheese and fresh lemon juice. Stir well until the sauce is creamy and cheese is melted. If the sauce is too thick, add a little reserved pasta water to loosen it.
- Combine pasta and sauce: Add the cooked and drained bow tie pasta to the skillet with the creamy mushroom-leek sauce. Toss gently to coat the pasta evenly with the sauce.
- Season and serve: Taste and adjust seasoning with salt and freshly cracked black pepper as desired. Serve warm, garnished with extra cracked black pepper.
Notes
- Use the light green part of the leeks to avoid tough textures from the dark green parts.
- Reserving pasta water is helpful to adjust the sauce consistency.
- For a richer flavor, consider adding a tablespoon of butter when making the sauce.
- Freshly grated Parmesan cheese melts better than pre-grated, enhancing sauce creaminess.
- Can be served with a side of steamed vegetables or a light salad for a complete meal.