1-Getting started with this creamy mushroom and leek pasta is simple and fun, perfect for home cooks of all levels. First, prepare the leeks by trimming off root hairs and most green stems, then cut them in half lengthwise, into quarters, slice finely, and rinse thoroughly to remove any dirt before draining well. Next, bring a large pot of water to a boil and cook the pasta according to package instructions until it’s just right, then drain and rinse it.

2-Heat a large pan over medium-high heat, add the olive oil and leeks, and sauté for about 2 minutes until they soften. For the next step, cut the mushrooms in halves or quarters based on their size, add them along with the pressed garlic to the pan, and sauté uncovered, stirring frequently for about 8 minutes until the mushrooms soften and release their flavors. Stir in the chicken broth and heavy whipping cream, then add the chopped dill, salt, and pepper, simmering uncovered for 5 minutes to thicken the sauce slightly.

3-Finally, pour the sauce over the cooked pasta and top with Parmesan cheese if you like. This dish pairs best with angel hair pasta, but it works well with other types too, making Pt adaptable for your preferences. our guide to pasta cooking can help if you’re new to boiling noodles just right.