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 or Olive Oil: Helps soften the vegetables while adding richness to the dish.
- Eggs: to keep all the ingredients together
- Cooked Egg Noodles: preferably a broad type
- Pasta Water: Reserve a cup of the pasta water to thicken and emulsify the sauce.
- Tofu or sour cream: for a creamy texture. Add almond milk if using tofu.
- Dill Weed: For a unique flavor
- Salt and Pepper: Season with salt and pepper to taste for a balanced flavor.
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 salted water to a boil. Add the noodles and cook according to package instructions until al dente.
Prepare the Leek Mixture
Heat vegan butter or olive oil in a large skillet over medium heat. Add the sliced leeks and cook until softened, stirring often, about 5 minutes. Add the mushrooms and garlic, cooking until the mushrooms release their liquid and begin to brown, about 7 minutes.
Make the Creamy Sauce
To make your sauce extra creamy, add tofu, lemon juice, milk, and a bit of salt into a food processor.
Combine and Finish
Add the tofu mixture to your noodles and add the eggs, after lightly beating. Add salt, pepper, and dill to taste, and mix everything together!
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.
- Crispy and Juicy Air Fryer Turkey Thighs
- One-Pot Buttermilk Chicken and Potatoes Casserole
- Baked Turkey Tenders Recipe
- Creamy Vegan Pasta Bake
Recipe
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Mushroom leek pasta bake
Ingredients
- 1 bunch of leeks 3 thin ones or 2 big ones
- 1 pound of mushrooms mixed kinds, here I used king and white, because that's what I had at the time (500 grams)
- 2 tablespoons margarine or butter
- 4 cloves garlic
- 18 ounce package egg noodles preferably broad
- 4 eggs
- 1 12-ounce package of silken tofu or sour cream
- ½ cup of almond milk if using tofu
- The juice of half a lemon
- Dill weed chopped, to taste (optional)
- Nutritional yeast optional, to taste
Instructions
- Preheat oven to 350°F (175°C). Lightly butter (or oil) the insides of a casserole dish.
- Trim leeks, cutting off most of the green tail. Slice the stalk in half and wash carefully, ensuring no debris remains trapped between the layers. Slice thinly.
- Clean mushrooms with a wet paper towel, and slice them.
- Heat margarine (or butter) in a pan. Add a splash of olive oil to keep it from burning. Add leeks and sauté in med heat for 5 mins.
- Add sliced mushrooms and sauté on medium heat until caramelized, about 7-10 minutes. Chop garlic and add to pan. Reduce heat and continue sautéing for another 3-5 minutes.
- Prepare noodles: bring large pot of salted water to a boil, add noodles, but only cook for 6 minutes. Drain, and transfer to a big bowl. Add sautéed mushroom mixture.
- Process tofu with almond milk, lemon juice and a pinch of salt in food processor (or blender, though a processor works better). Add tofu mixture to noodles. Beat eggs lightly in a small bowl and add to pasta bowl. Add salt and pepper, and more dill, to taste. Mix everything gently.
- Spoon noodle mixture into prepared casserole dish. If desired, sprinkle with nutritional yeast. Bake 45 minutes, until top is golden own and filling is set.
