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This Creamy One Pot Mushroom and Leek Pasta is an incredibly quick and easy dinner idea for busy weeknights. Full of fragrant leeks, juicy mushrooms and creamy Boursin cheese for a delicious meal that will satisfy the whole family!
Years ago, I was turned onto Boursin cheese. I didn’t know what it was. I would see it at grocery stores but I thought it was party cheese and didn’t think you could actually cook with it, let alone make something incredible with it.
This creamy one pot mushroom and leek pasta is Boursin cheese’s testament to how incredible the cheese is. It is so creamy and luxurious and simply heavenly. Forget Boursin & crackers! Melt it and add it into your pastas, chicken, everything!
Why You’ll Love It
One pot wonder. This is all made in one pot so not only does it help save on the dishes, it is convenient. Yes, the even the pasta is cooked in the same pot. It’s pretty brilliant, if you ask me!
Introduces you to lovely leeks. Leeks are underrated and not used nearly enough. They’re a lot more mild than onions in flavor but they give a subtle onion flavor to the dish. Just enough to go well with the flavors.
Creamy, rich, and perfectly balanced. The creamy richness of the Boursin cheese along with the mushrooms and leeks make this a perfectly balanced dish.
What You’ll Need
For exact measurements, scroll to the bottom of the post for the recipe card.
- Leeks – an essential part of this Creamy One Pot Mushroom and Leek Pasta! They provide a sweet and subtle onion flavor, which perfectly balances out the savory notes of the Boursin cheese. Plus, their texture is so unique – they have a slight crunch that adds texture to this dish and makes it even more enjoyable. Leeks add a subtle flavor to this dish without overpowering any of the other ingredients, which helps to make it truly delicious.
- Onions – while I know we have the leeks in here to give it a subtle onion flavor, I added onion in this too because I also like the sweetness onions bring.
- Garlic
- Mushrooms – one of the stars of this recipe. Not only do they provide an earthy and umami flavor, but their spongy texture also holds up well when cooked in one pot.
- Pasta – I used a Trader Joe’s telephone cord style pasta but you can use orzo, rotini, or even mezze rigatoni.
- Chicken broth – store-bought or if you’re ambitious, homemade is amazing!
- Boursin cheese – the perfect addition! Its creamy texture and savory garlic, herb and chive flavor work wonderfully with the earthy mushrooms and leeks. Boursin adds a delicious hint of richness that complements all the other flavors in this dish perfectly. Plus, it helps to thicken the sauce and give it a creamy consistency without having to add cream or butter.
Pro tip: how to prep leeks for cooking
Leeks hold a lot of dirt so the best way to clean leeks is to cut off the two ends then slice the leek in half lengthwise then thinly slice them. Put them in a large bowl of cold water and use your hands to give them a good shake. The dirt will fall right to the bottom of the bowl. I like to do this two to three times.
How to make mushroom and leek pasta
For detailed step-by-step instructions, scroll to the bottom of the post for the recipe card.
Cook the leeks. In a large pot, heat up olive oil over medium high heat then add leeks and garlic. Cook until slightly softened and fragrant, about 3 minutes.
Add the mushrooms. Add the mushrooms to the skillet and cook for about two minutes.
Cook the pasta. Add the pasta to the skillet then pour in the chicken broth.
Add the cheese. Once the pasta has completely cooked through, remove the pot from the heat and add the Boursin cheese. The residual heat will melt the cheese into a creamy, velvety consistency. Stir to make sure everything is coated in this.
Common questions
Which type of Boursin cheese can I use? You can use any of their flavors! For this recipe specifically, I used their garlic and fine herbs flavor. They also these flavors that would work well in this recipe: shallot and chive, cracked black pepper, caramelized onion and herb, and basil and chive!
What if I can’t find Boursin cheese? You can substitute with cream cheese but the flavor, sadly, just isn’t the same.
Storage instructions
This will keep in an airtight container for up to five days in the refrigerator. To reheat, you can reheat on the stovetop or microwave. With both methods, add a little bit of water or chicken broth to thin it out because it will thicken up a lot in the fridge.
Love one-pot recipes? Here are some more ideas:
- One Pot Cajun Shrimp Pasta
- One-Pot Garlic Lemon Chicken Orzo
- One-Pot Creamy Orzo with Chicken Sausage
- One-Pot BBQ Chicken and Rice
Creamy One Pot Mushroom and Leek Pasta
Ingredients
- 2 tablespoons olive oil
- 1 cup (45 g) thinly sliced leeks
- ½ yellow onion, diced
- 2 cloves garlic, minced
- 1 cup (172 g) baby portobello mushrooms, sliced
- 2 ½ cups (150 g) dried spiral pasta
- 3 cups (473 ml) chicken broth, more if needed
- 1 (½) Boursin cheese round, I used the garlic and fine herbs flavor
- Salt and pepper, to taste
Instructions
- In a large skillet over medium-high heat, heat up olive oil. Once oil is heated, add leeks, onion, and garlic to the skillet. Cook until leeks have softened and are a bit translucent, about 3-5 minutes. Next, add the mushrooms and cook until softened, about 5 minutes.
- Stir in the pasta and toast, stirring occasionally, for 3 minutes.
- Pour the chicken broth into the skillet and stir. Bring mixture to a boil then lower heat to medium low and let it gently simmer for 10-12 minutes, or until pasta is completely cooked through. You will want to stir the mixture occasionally to make sure it doesn't stick to the bottom of your skillet. If more liquid is needed, add more chicken broth to the pot.
- Once pasta is done, remove from heat then stir in the Boursin cheese and season dish with salt and pepper, to taste.
- Serve warm!
Looks delicious, but I’m not a fan of leeks. What could I use instead?
you could use regular white onions
Why isn’t this orzo anymore?!
i recently updated the recipe with new photos and content – it is still the same recipe just not with orzo. you can still make it with orzo
I didn’t have Boursin, but used some Philadelphia with garlic and herbs that was lurking in the fridge. This recipe was amazing and got 5 stars from my very picky son.
This is a great base recipe that you can make adjustments to depending on what you have on hand. I didn’t have any boursin but I did have some leftover soft blue cheese that needed using up and put that in instead (reduced amount from boursin because blue cheese is obviously a much stronger flavour) and switched chicken stock to vegetable (again, what I had in the fridge, not that I am vegetarian) and it was delicious!
I think it would also work well with ricotta and with lemon juice squeezed over. More experiments to come!
glad you were able to make adjustments and enjoyed this!