Dive into this decadent Mushroom and Ricotta Pasta dish any night of the week. A quick and easy pasta dish made with sauteed mushrooms and leeks in a creamy ricotta sauce topped with fresh grated parmesan cheese!

We’re heading into the weekend with this decadent but easy Mushroom and Leek Pasta dish. If you’ve been a follower for a while you’ll probably know my love for Quick Dinners as well as Stove Top Pasta Dishes. And this pasta dish ticks all those boxes and I guarantee it will be love at first bite!

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What’s This pasta Dish Like

• Difficulty – This is a super easy dish to make and is on the table in 30 minutes.
• Taste – This pasta dish has a hearty mushroom flavour with subtle hints of soft ricotta cheese. The sauce completely coats the pasta although it isn’t an overly creamy dish. Overall flavour is completely delicious and satisfying.
• Serving – This pasta dish serves four good sized portions. Great served with a fresh salad and Garlic Knots.

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Ingredients

• 8 oz pasta
• 2 tablespoons olive oil
• 2 cloves garlic peeled and thinly sliced
• 10 oz button mushrooms cleaned and sliced
• 1 leek ends trimmed and roughly chopped
• 2/3 cup ricotta cheese
• 1/2 cup creme fraiche
• 1 cup chicken broth
• 1 teaspoon oregano
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 cup parmesan cheese finely grated
• fresh chopped parsley for garnish if desired

REMEMBER, The full recipe and instructions can be found at the end of the post in the recipe card.

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Instructions

1. Cook the mushrooms – In a deep sided large skillet heat two tablespoons of olive oil. Add the mushrooms and give a really good shake. Cook the mushrooms down until they are soft and golden, about 5 – 6 minutes. Add the sliced garlic to the pan and stir around for about a minute.
2. Cook the leeks – Add the leeks to the mushroom and stir well. Cook until the leeks are soft and golden, about 5 more minutes.
3. Make the sauce – Pour in the chicken broth, stir and reduce by half, about 5 minutes. Add the ricotta cheese and the creme fraiche. Whisk well to avoid any lumps. Season with salt, pepper and dired oregano. Stir well.
4. Cook and drain pasta – While the sauce is cooking, cook and drain the pasta according to the package.
5. Finish and serve – Add the cooked pasta to the sauce and stir well over low heat for about one minute. Remove from heat and serve topped with fresh parmesan cheese and fresh parsley if desired.

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Recipe Tips

• Prep before you cook – This dish gets going pretty quick once you start cooking. I strongly recommend getting all your ingredients chopped, prepped and ready before you start cooking.
• Make sure to brown the mushrooms – You will get the most flavour out of the mushrooms if you make sure to get them nice and golden.
• Whisk the sauce well – When you add the ricotta and creme fraiche to the broth, make sure to whisk fast and well. The sauce may curdle if you don’t whisk it well or the heat is too high.
• Double the sauce – Although this is a creamy dish, the sauce is mostly absorbed into the pasta dish . If you want a dish with a lot of sauce, I recommend doubling the recipe for the sauce.

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Substitutions

• Pasta – I used a long wide pasta for this recipe that resembles lasagna sheets. I know this pasta shape isn’t widely available so don’t worry. You can use tagliatelle, fettuccine, pasta spirals or penne pasta for this dish.
• Mushrooms – I used white button mushrooms in this recipe which are a very common mushroom. You could use brown mushrooms or even Portobello mushrooms for a richer tasting sauce.
• Leeks – Leeks give a wonderful flavour to this creamy sauce. Alternatively, you could use white or brown onions.
• Ricotta cheese – Ricotta cheese has a wonderful milk and smooth flavour. You could use Mascarpone cheese in it’s place.
• Creme Fraiche – This is a really thick cream and adds a lot of richness to this dish. If you don’t have any, feel free to use heavy cream or half and half.

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Serving

This delicious creamy pasta dish is a winner all on it’s own. But sides are always welcomed and it would go great with the Roasted Red Pepper and Feta Salad with some Garlic Fingers on the side. You could also serve this pasta dish as a side to the Crispy Fried Chicken Cutlets, the Baked Parmesan Crusted Chicken or the Roasted Spatchcock Chicken.

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Frequently Asked Questions

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Thanks for Stopping By & Hope To See You soon!