Mushroom leek pasta bake

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A close-up of noodle casserole on a plate with dill garnish, set beside a large white baking dish, its creamy layers reminiscent of roasted potatoes with broccoli. The ensemble rests invitingly on a wooden surface.

Mushroom leek pasta bake

This mushroom leek pasta bake is a creamy, earthy dish, a perfect marriage of spongy mushrooms, pungent leeks, and sharp, bright, fragrant dill.

Course Main

Cuisine Jewish cuisine

Keyword mushroom and leek pasta

Prep Time 10

Cook Time 1 10

Total Time 1 20

Servings servings

Calories 408kcal

Author Ksenia Prints

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.

Notes

Nutrition