This creamy bow tie pasta dish with mushrooms and leeks is the perfect spring dinner.
- 4 cloves garlic, minced
- 2 tbsp EVOO
- 2–3 leeks, light green part only, cut into strips
- 2, 8 ounce packages of mushrooms (or 3–4 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
- 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).
- 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.
- Keep saucepan on medium/low heat and add in half and half, continue to stir.
- 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.
- Add in 1/4 cup grated parmesan cheese and continue to stir. It should start to thicken up a bit.
- 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