Creamy Mushroom and Leek Fettuccine (lightened up)

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Creamy Mushroom and Leek Fettuccine 


(lightened up)



This recipe is a ‘creamy’ pasta dish that only uses a little bit of cream and cheese to get the same effect as some of the fattier dishes.  I love the heartiness that the mushrooms provide this meatless dish ( and still provides 13 grams of protein. 
It’s also a quick cook dish that only takes 20 minutes, so it’s a great dish to make on a busy week night.
1 box (9-ounce) whole wheat fettuccine
1 tablespoon extra-virgin olive oil 
12 ounces cremini mushrooms, sliced
1-2 leeks, whites only, sliced into half moons
2 garlic cloves, minced
1 teaspoon salt
1/4 cup white wine 
1 teaspoon fresh thyme, chopped 
1/2 cup half-and-half
1 ounce Parmesan cheese, grated (about 1/4 cup) 
freshly ground black pepper
Cook pasta according to package directions.  Drain.
Cleaning the Leeks -They contain a lot of sand since that’s how they grow. 

You’ll want to cut them into half moons and put those in water. They will float, and the sediment will sink. 

Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add leeks, mushrooms, garlic, 1/4 teaspoon salt, and pepper.


Cook for 10 minutes or until mushrooms are browned and have released their liquid.

Add wine and thyme; cook 2 minutes or until liquid evaporates, stirring occasionally.

Always use freshly grated! Easy to keep it in the fridge!

Remove pan from heat. Add hot cooked pasta, remaining 1/2 teaspoon salt, half-and-half, and Parmesan cheese to pan, tossing to combine.


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