Creamy Bow Tie Pasta with Mushrooms and Leeks Recipe
This creamy bow tie pasta with mushrooms and leeks is a luscious and comforting dish perfect for a cozy weeknight meal. Featuring tender bow tie pasta coated in a rich half & half sauce infused with sautéed garlic, leeks, and earthy mushrooms, it’s finished with a bright touch of lemon juice and a sprinkle of parmesan cheese. Easy to make and bursting with flavor, this vegetarian pasta is sure to satisfy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Dinner
- 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, diced 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 tablespoons extra virgin olive oil (EVOO)
- Fresh cracked black pepper, for garnish
Instructions
- Prepare 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.
- Cook Pasta: Bring a large pot of salted water to a boil. Add the bow tie pasta and cook according to package instructions until al dente. Drain and set aside, reserving about ½ cup of pasta water.
- Sauté Aromatics: Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
- Cook Leeks and Mushrooms: Add the leek strips to the skillet and cook for 3-4 minutes until softened. Stir in the diced mushrooms and cook for another 5-7 minutes until they release their moisture and become tender.
- Add Cream and Cheese: Reduce heat to low and pour in ¾ cup half & half, stirring to combine. Sprinkle in the ¼ cup of grated parmesan cheese and continue to stir until the cheese melts and the sauce becomes creamy. If the sauce is too thick, add some reserved pasta water a tablespoon at a time to reach desired consistency.
- Combine Pasta and Sauce: Add the cooked bow tie pasta to the skillet and toss gently to coat the pasta evenly with the creamy mushroom and leek sauce.
- Finish with Lemon and Pepper: Stir in the fresh lemon juice to add brightness, then season with fresh cracked black pepper to taste.
- Serve: Plate the creamy bow tie pasta warm, optionally garnished with additional parmesan or parsley if desired.
Notes
- Use the light green part of leeks to avoid tougher stalks that may not soften well.
- Portobello mushrooms provide a deeper, meatier flavor but button or cremini mushrooms work well too.
- Reserve some pasta water to adjust sauce consistency if needed.
- This dish can be made gluten-free by using gluten-free bow tie pasta.
- For a richer flavor, substitute half & half with heavy cream.
Keywords: bow tie pasta, creamy pasta, mushrooms, leeks, vegetarian pasta, easy dinner, Italian pasta recipe