Tagliatelle with Creamy Mushroom and Leek Sauce

Tagliatelle with mushroom and leek sauce is a comforting and elegant dish that’s perfect for both busy weeknights and special occasions. This recipe combines the earthy flavors of mushrooms with the delicate sweetness of leeks, all enveloped in a creamy sauce that clings beautifully to tagliatelle. It’s a meal that feels indulgent but is simple enough to prepare in under an hour. Let’s dive into this delicious recipe!

Ingredients
For the pasta:

300g tagliatelle (fresh or dried)
Salt (for cooking water)
For the sauce:

2 tablespoons olive oil or butter
1 medium leek, thinly sliced (white and light green parts only)
250g mushrooms (button, cremini, or a mix), sliced
2 cloves garlic, minced
200ml heavy cream or plant-based alternative
50ml vegetable stock or white wine (optional)
1 teaspoon dried thyme or 1 tablespoon fresh thyme
Salt and pepper, to taste
30g grated Parmesan cheese (optional, for garnish)
Fresh parsley, chopped (for garnish)
Directions
Cook the pasta:
Bring a large pot of salted water to a boil. Cook the tagliatelle according to package instructions until al dente. Reserve ½ cup of pasta water before draining.

Prepare the sauce base:
Heat the olive oil or butter in a large skillet over medium heat. Add the sliced leeks and sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.

Cook the mushrooms:
Add the mushrooms to the skillet and sauté for 5-7 minutes until they release their moisture and start to brown.

Build the sauce:
Stir in the thyme and pour in the vegetable stock or white wine (if using). Let it simmer for 2 minutes to reduce slightly. Lower the heat and add the heavy cream. Stir well and simmer for 3-5 minutes until the sauce thickens.

Combine pasta and sauce:
Toss the cooked tagliatelle into the skillet with the sauce. Add a splash of reserved pasta water to loosen the sauce if needed. Mix until the pasta is evenly coated. Adjust seasoning with salt and pepper.

Serve:
Plate the pasta and garnish with grated Parmesan cheese and fresh parsley. Serve immediately.

Serving and Storage Tips
Serving:
This dish is best served hot. Pair it with a simple green salad or garlic bread for a complete meal.