Creamy One Pot Mushroom and Leek Pasta
This leek and mushroom orzo dish is incredibly creamy and irresistible thanks to Boursin cheese! You will LOVE it and it comes together in 30 minutes!
Servings: 4
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 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.2 tablespoons olive oil, 1 cup thinly sliced leeks, ½ yellow onion, 2 cloves garlic, 1 cup baby portobello mushrooms
- Stir in the pasta and toast, stirring occasionally, for 3 minutes.2 ½ cups dried spiral pasta
- 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.3 cups chicken broth
- Once pasta is done, remove from heat then stir in the Boursin cheese and season dish with salt and pepper, to taste.1 Boursin cheese round, Salt and pepper
- Serve warm!
Video
Nutrition
Serving: 1 serving | Calories: 239 kcal | Carbohydrates: 35 g | Protein: 7 g | Fat: 8 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 5 g | Cholesterol: 4 mg | Sodium: 664 mg | Potassium: 258 mg | Fiber: 2 g | Sugar: 4 g
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