This leek and mushroom pasta bake recipe is delicious, comforting, and full of heart. Whether you follow the recipe exactly or make it your own, it’s a great recipe to keep in your rotation for cozy nights and family dinners.
The pairing of tender leeks and earthy mushrooms creates a dish that feels like an embrace—a meal meant to be shared with loved ones. The creaminess of the sauce, paired with perfectly cooked noodles, transforms simple ingredients into a story of tradition, family, and nourishment.
Mushrooms have always held a special place in my heart. Growing up, I spent weekends foraging in the forest with my family. Those quiet moments, where we searched under mossy trees and shared our finds, cultivated my deep appreciation for nature’s gifts. Leeks were another family favorite, their mild sweetness always elevating any meal. These ingredients became a natural choice for recipes that remind me of home.
Leek and mushroom pasta became one of my most cherished dishes because it brings together my family’s traditions and my own creative love for pasta. Every time I prepare it, I think of those childhood afternoons spent in the forest and the meals that followed—always hearty, always satisfying.
If you’re looking for more kugel recipes that carry that same nostalgic warmth, my Jerusalem Kugel or my grandmother's carrot kugel are the next recipes you have to check out!
Ingredients for Mushroom and Leek Pasta
- Leeks: Slice thinly after cutting them in half lengthwise and giving them a good rinse to remove grit.
- Mushrooms: A mix of cremini and white button mushrooms adds earthy depth and texture.
- Garlic: Essential for enhancing the leek mixture with aromatic warmth.
- Butter and Olive Oil: Helps soften the vegetables while adding richness to the dish.
- Eggs, milk, sour cream: to keep all the ingredients together and create a creamy sauce.
- Cooked Egg Noodles: preferably a broad type
See recipe card for exact quantities.
Directions to Make Creamy Mushroom Leek Pasta Recipe
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Cook the Noodles
Bring a large pot of well-salted water (2 tablespoons salt) to a boil. Add the noodles and cook according to package instructions until just shy of al dente—they'll finish cooking in the oven. Before draining, reserve 1½ cups of the starchy pasta water (this is crucial for creating a silky, cohesive sauce).
Prepare the Leek and Mushroom Mixture
Heat butter and olive oil in a large skillet over medium heat. Add the sliced leeks with a pinch of salt and cook until very tender, stirring often, about 8 minutes. Add the mushrooms and cook until they release their liquid and become golden brown, about 10 minutes. Sprinkle the flour over the vegetables and stir for 1 minute to create a light roux—this will help thicken your sauce naturally. Add the garlic and cook for 1 minute more until fragrant.
Tip: Don't rush the mushroom cooking—letting them develop a golden color adds depth of flavor that prevents blandness.
Make the Creamy Sauce
In a large bowl, whisk together the sour cream, heavy cream, milk, lightly beaten eggs, dill, salt, pepper, nutmeg, onion powder, and lemon juice until completely smooth. This dairy-rich mixture replaces the original tofu blend for superior creaminess and flavor.
Tip: Make sure the cream mixture is well-combined before adding to prevent any lumps in your final dish.
Combine and Bake
Add the cooked noodles to the mushroom mixture in the skillet. Pour in the creamy sauce and 1 cup of the reserved pasta water. Toss gently, adding more pasta water as needed until you achieve a creamy, saucy consistency. Transfer everything to a buttered 9x13 inch baking dish.
Mix the panko breadcrumbs with melted butter and sprinkle evenly over the top. Bake at 375°F for 25-30 minutes until the top is golden brown and the edges are bubbly.
Tip: The breadcrumb topping not only adds texture but also helps seal in moisture during baking.
Storage Instructions for Leek and Mushroom Pasta
Store leftover pasta in an airtight container in the fridge for up to 3 days. To reheat, transfer to a skillet with a splash of vegetable broth or reserved pasta water and heat gently over medium. This method helps restore the creamy texture.
More Pasta Recipes to Try
For more pasta inspiration, check out this Creamy Vegan Pasta Bake and the Easy Weeknight Slow Cooker Chicken Marinara. You are also going to love this baked feta with orange and olives pasta!
More One-Pot Wonders!
If you're looking for more one-pot wonders, there’s a collection of hearty and easy-to-make casseroles that are perfect for any occasion. The One-Pot Buttermilk Chicken and Potatoes Casserole is a rich, creamy dish that’s perfect for a family dinner, while the Salmon Casserole with Cauliflower brings a lighter yet comforting option to the table.
For something with Mediterranean flavors, try the Easy Moussaka Recipe, or go for the cheesy indulgence of the Cheesy Easy Cauliflower Casserole. These dishes, along with others like the Chicken with Dates Casserole and Baked Brie with Honey and Nuts Recipe, offer a comforting range of flavors that are as satisfying as they are easy to make.
- White Chicken Chili Mac And Cheese
- Slow Cooker Sausage Biscuit Gravy Casserole
- Copycat Taco Bell Chicken Quesadilla
- Shrimp Fajita Bowls with Chipotle Sauce
Recipe
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Mushroom leek pasta bake
Ingredients
- 18 ounce package egg noodles preferably broad
- 4 tablespoons butter
- 2 tablespoons olive oil
- 3 large leeks
- 1 pound mushrooms mixed kinds, here I used king and white, because that's what I had at the time (500 grams)
- 3 tablespoons flour
- 4 cloves garlic
- 1½ cups reserved pasta water
- 1 cup sour cream preferably full-fat
- ¾ cup heavy cream
- ¾ cup milk
- 4 large eggs whisked
- 2 tablespoons fresh dill chopped, to taste (optional)
- 2 tablespoons lemon juice
- 1 teaspoon onion powder
- ¼ teaspoon nutmeg
- ½ teaspoon black pepper
Instructions
- Preheat oven to 375°F. Butter a 9x13 inch baking dish.
- Bring a large pot of well-salted water (2 tablespoons salt) to boil. Cook noodles until just shy of al dente. Reserve 1½ cups pasta water before draining.
- Heat butter and olive oil in a large skillet over medium heat. Add leeks with a pinch of salt and cook until very tender, about 8 minutes (was 5 minutes). Add mushrooms and cook until they release liquid and become golden, about 10 minutes (was 7 minutes). Sprinkle flour over vegetables and stir for 1 minute. Add garlic and cook 1 minute more.
- In a large bowl, whisk together sour cream, heavy cream, milk, beaten eggs, dill, salt, pepper, nutmeg, onion powder, and lemon juice until smooth. (completely different from original tofu processor method)
- Add the cooked noodles to the mushroom mixture. Pour in the creamy sauce and 1 cup of the reserved pasta water. Toss gently, adding more pasta water as needed for a creamy, saucy consistency. (more detailed than original)
- Transfer to a buttered 9x13 inch baking dish. Drizzle with more olive oil or melted butter. Bake at 375°F for 25-30 minutes until golden and bubbly.
