Pic of Mushroom and leek pasta

Mushroom and leek pasta

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Vegetarian mains

Mushroom and leek pasta

Main Serves 4 30 min
This pasta recipe has many variations. You could cook the leeks long and low, until caramelised, for a greater depth of flavour. To make it vegetarian, substitute the Parmesan. Or for vegans, leave out the Parmesan and crème fraîche completely – it'll still be rich and delicious. If you don't have fettuccine, any other type of pasta will do – or scoop the sauce over a pile of grains instead.


  • 3 tbsp olive oil
  • 3 garlic cloves, crushed
  • 1 tbsp fresh oregano leaves, or ½ tsp dried oregano or mixed herbs
  • 2 leeks, cleaned and finely sliced
  • 200g mushrooms, cleaned
  • 400g fettuccine (or any other pasta)
  • zest of 1 lemon
  • 70g Parmesan, grated
  • 30g fresh flat-leaf parsley, roughly chopped(optional)
  • 2 tbsp créme fraîche(optional)
  • salt and pepper


Prep time: 10 min
Cooking time: 20 min
  • Step 1

    Bring a large saucepan of water to the boil for the pasta. Heat the olive oil in a large frying pan over a medium heat and then add the garlic, oregano, leeks and mushrooms.
  • Step 2

    Sauté for a few minutes until the leeks and mushrooms have softened, then season.
  • Step 3

    Cook the pasta according to the packet instructions, drain and return it to the warm pan.
  • Step 4

    Add the grated lemon zest, Parmesan and parsley if using, stirring them into the pasta.
  • Step 5

    Finish with crème fraîche, if using. Season then serve with extra grated Parmesan.

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