Sometimes, there’s nothing better than a nice big pan of pasta in a light, creamy sauce – and that’s what we have here. This fennel, leek and mushroom pasta is a delicious, vegetarian option for dinner on a weeknight.
Leeks are one of my favourite vegetables. I love their fresh, slightly fragrant flavour. So, along with my Anglesey Eggs last night, I wanted to produce a few recipes which would celebrate this wonderful, underrated vegetable which somehow manages to cheer up the winter months.
This is a moreish, creamy pasta dish which I’m sure you’ll love. It’s completely vegetarian, ready in 20 minutes and warming on a cold, biting day.
Best made in a nice big casserole dish like this one.
Ingredients, Substitutions and Variations
- Fresh penne – penne is the perfect shape for this chunky vegetable sauce. You can use fresh (my preference) or dried. Any other short pasta shape will also work.
- Butter – leeks and butter go together perfectly, so it’s the best fat to use to start the cooking process. However, you can switch for olive oil.
- Onion, leeks, fennel and mushrooms – these are your vegetables for the dish. You can switch the type of mushrooms if you like – chestnut would be nice.
- Cream – a splash of single cream is all you need to make that creamy sauce.
- Oregano – earthy, fragrant oregano is the perfect herb for this recipe.
Top tips
- Deglaze If you like, you can deglaze the vegetables with a little white wine before adding the cream. Simply pour a small glass of white wine into the pan, let it reduce by half, then add the cream.
- Additions You could add some cheese to this recipe – both halloumi and feta would work nicely.
- Make ahead This fennel, leek and mushroom pasta is absolutely wonderful for lunches through the week. Simply store in the fridge and microwave your portion for 3 minutes before eating.
More easy pasta dinner recipes
If you enjoy easy pasta dinners like this one, you might also like to browse my collection of easy pasta recipes, where you’ll find plenty of simple meals perfect for busy weeknights.
Here are a few reader favourites to try next:
- Garlic Chilli Prawn Tagliatelle – a quick and flavourful pasta dish ready in just 15 minutes.
- Chorizo and Halloumi Pasta – bold flavours and golden fried halloumi make this a real weeknight winner.
- Mozzarella, Tomato and Basil Pasta Bake – a cosy baked pasta packed with classic Italian flavours.
- Ham and Leek Pasta – a creamy, comforting pasta that’s perfect for using up leftover ham.
Or explore all of my easy pasta dinner recipes here.
Fennel, Leek and Mushroom Pasta
Ingredients
- 500 grams fresh penne or dried equivalent
- 10 grams butter
- 1 onion
- 3 medium leeks
- 1 fennel bulb
- 200 grams button mushrooms
- 200 ml single cream
- 1 teaspoon dried oregano
Instructions
- Cook the pasta in a large pan of boiling water until al dente. Drain.
- Meanwhile, slice the onion, leeks and fennel. Add to a large saute pan with the butter and cook for 10 minutes until softened. Halve the mushrooms and add these – cook for a further 5 minutes.
- Stir in the cream and 200ml water. Add the oregano, bring to a simmer then season with salt and pepper.
- Mix the sauce with the pasta and leave to sit for 2 minutes. Enjoy!
Video
More quick and easy pasta recipes to enjoy:
- 15 Minute Creamy Chorizo and Leek Pasta
- 15 Minute Creamy Garlic Mushroom Pasta
- Parma Ham, Fig and Blue Cheese Spaghetti
- 4 Ingredient Pea and Cream Cheese Pasta
- Mushroom, Courgette and Ricotta Pasta
- Garlic, Chilli and Prawn Tagliatelle
- Quick and Easy Tagliatelle
- Artichoke and Pancetta Pasta
- Garlic Prawn Linguine
- Tuna, Black Olive and Tomato Pasta
- Pesto Pasta with Feta and Green Olives
Get the cook books:
This looks delicious! Thanks for joining in with Pasta Please 😀
Thanks for stopping by n liking the post… ur recipes are really nice n easy
Thank you!
Thanks for this recipe! It looks delicious 😉 Friday I went to the Italian restaurant and I was disappointed so now thanks to your blog I can cook penne al dente at home <3
I’ve enjoyed cooking with leeks before but definitely need to find more ways to incorporate them into my meals. Just noticed your potato and leek soup I need to go check out too. Thanks for sharing!!
Beautifully photographed! I love the lighting. Also, it makes me want to have a big bowl of pasta right NOW 🙂
Thank you! 🙂
I’m a big fan of leeks too. This pasta sounds scrumptious and I like the inclusion of fennel.
This looks delicious, I adore all the ingredients and i’m sure they’re a fabulous combination. I’m going to try it.
This looks great! I also love using mushrooms for vegetarian dishes, due to their “meaty” texture.
Me too! 🙂
I love leeks AND fennel! I think I am getting both in my delivery this week!!
Looks delicious! I love leeks too. Unlike most who like the leek soup, I like them sauteed with other vegetables, especially pumpkins or squash. This looks like something I would really like. Thanks!
My family loves pasta. This is definitely a dish I would make for them. Yum!
I’m a sucker for pasta dishes, and this one looks delicious! Sweet and simple, too 🙂
Oh yum! That is my kind of dish. How delicious. Do link up and add your recipe to this month’s Pasta Please
Just did, thanks very much 🙂
Well I was going to go to my favorite Italian Restaurant. Not now! Looks wonderful.
Wow I love this pasta recipe, it looks delicious, love the ingredints!
Thank you!
Oh I agree! Leeks are one of my favourites too. Indeed,they have been a very controversial addition to my Scouse recipe that I posted today. I have emails and texts about it ha! This pasta dish looks lovely as always x
Ooh, you are brave making changes to Scouse! x