bow tie pasta in a bowl with mushrooms and leeks

Creamy Bow Tie Pasta with Mushrooms and Leeks

  • Author: Maggie
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4-5 servings 1x
  • Diet: Vegetarian


This creamy bow tie pasta dish with mushrooms and leeks is the perfect spring dinner. 



  • 4 cloves garlic, minced
  • 2 tbsp EVOO
  • 23 leeks, light green part only, cut into strips
  • 2, 8 ounce packages of mushrooms (or 34 large portobello mushroom caps), diced
  • 1 box of bow tie pasta (16 ounces)
  • 3/4 cup half & half
  • 1/4 cup parmesan cheese, grated is best
  • 1 lemon, juiced
  • Garnish: Fresh cracked black pepper


  1. Boil pasta water and cook according to package instructions (I always cook bow ties 1-2 minutes longer than what the box says because they are never fully cooked in the middle). 
  2. While pasta is cooking, sauté garlic and leeks in a large saucepan over medium/high heat in the olive oil. Once the leeks start to cook down (usually 1-2 minutes) add in the diced mushrooms. 
  3. Keep saucepan on medium/low heat and add in half and half, continue to stir.  
  4. When the pasta finishes cooking, do not drain. Use a slotted spoon and scoop out pasta right into the large saucepan with vegetables. Do this until all of the pasta is in the saucepan. Pour pasta water down the drain. 
  5. Add in 1/4 cup grated parmesan cheese and continue to stir. It should start to thicken up a bit. 
  6. Remove from heat and serve immediately, squeeze fresh lemon juice over the top prior to eating. Garnish with fresh black pepper. 


Want to make this a full meal? Add shrimp or chicken!

To make it vegan: Use cashew cream instead of half and half. ( I would recommend 1/2 cup cashews, 1 cup water, blended) and sub nutritional yeast for parmesan cheese. 

  • Category: dinner, lunch, side dish
  • Method: boil, saute
  • Cuisine: American, French

Keywords: bow tie pasta recipe, bow tie pasta, how to cook leeks, creamy mushroom and leek pasta

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