Mushroom, Leek and Herbed Cheese Pasta with Hazelnut Gremolata

There’s something so subtle and luxurious about a bowl of pasta that leans in on nature. Earthy and umami-rich mushrooms mix with silky leeks that have been melted down to their natural sweetness and are then enveloped in a wine-infused herbed cheese cream sauce.

Here it is served over rigatoni and topped with a hazelnut gremolata for a nutty and bright finish. Both rustic and refined, and easy to prepare, this mushroom and leek pasta is the sort of simple meal you might make when you want comfort but refuse to skimp on elegance. (There is no need to.)

Inspiration for this mushroom and leek pasta began oh-so close to home where I now have access to the freshest of pasta created by local restauranteur Drew Statz of Semo Pasta & Wine and sold in local specialty retail outlets and grocers. Semo has launched their fresh pasta with five shaped pastas that they manufacture onsite; I chose rigatoni. The ridges are perfect for holding onto sauce and the wide hollow tube structure creates the perfect little “sauce cup” for thick sauces making for a flavorful bite. (Look forward to a toothsome bite that is off-the-charts when using fresh pasta.)

I am a huge fan of using Boursin – or any kind of soft herbed cheese – simply for the flavor-packed convenience. It’s typical for me to have it on hand in the fridge for use in sauces like this mushroom and leek sauce. Or mixed it into mashed potatoes or mashed steamed cauliflower, broiled on toasted bread with a slice of tomato, served with smoked salmon, or folded into an omelet or scrambled eggs. (Try it in my super simple Mushroom, Leek and Herb Galette.)

Gremolata is the finishing touch that elevates this dish and makes it sing. Coarsely chopped toasted hazelnuts are mixed with lemon zest, and parsley with a bit of emulsification from olive oil. It’s bright, nutty, and aromatic – the perfect vibrant contrast to cut through the richness of the creamy mushroom and leek sauce.

Ingredients

Here I’ve used a mix of mushrooms: Cremini for their meaty texture and body, shitake for depth and lions mane for their mildly sweet and savory flavor and propensity to absorb sauces. Don't feel compelled to feel like you have to use a mix of mushrooms; readily available cremini mushrooms will work perfectly by themselves here.

Be patient when cooking the mushrooms and allow them to sit in the pan long enough to take on a bit of color before stirring. The flavor evolves in those slightly crisp edges that give the final dish its umami-rich backbone. Mushrooms are just divine when combined with leeks that have been cooked down to their naturally sweet and jammy goodness.

• rigatoni
• extra virgin olive oil
• unsalted butter
• leeks
• assorted mushrooms, such as cremini, button, oyster, lion's mane, or maitake
• kosher salt
• fresh ground black pepper
• sherry wine
• heavy whipping cream
• herbed cheese, such as Boursin
• fresh dill
• toasted hazelnuts
• fresh parsley
• lemon zest
• Grana Padano cheese

See recipe card for quantities.

Instructions

Prepare rigatoni according to package directions – reserve 1 cup cooking water.

In a large skillet, heat one tablespoon olive oil and one tablespoon butter over medium high heat. Add the mushrooms and ½ teaspoon salt and cook, stirring occasionally.

Cook until the mushrooms release their moisture and have started to brown, about 10 to 15 minutes. Transfer to a bowl and reserve.

Reduce heat to medium and add one tablespoon olive oil and one tablespoon butter. Add the leeks and ½ teaspoon of salt.

Cook until they have softened and have started to caramelize, about 8 minutes.

Return the mushrooms to the skillet. Add the sherry wine, scraping up any remaining browned bits. Cook until reduced by half.

Add in the heavy cream and cook until slightly reduced.

Crumble the herbed cheese over the top stirring until smooth.

Stir in the dill.

If the sauce is too thick, add reserved pasta sauce in ¼ cup increments to thin.

Prepare gremolata: In a small bowl combine hazelnuts, parsley and lemon zest. Emulsify with remaining tablespoon of olive oil.

Serve the mushroom and leek pasta sauce over prepared pasta. Top with grated Grana Padano and gremolata.

Hint: Make certain to reserve the pasta water as you will need it to thin the mushroom and leek pasta sauce. I used the entire cup. If you forget, substitute chicken broth.

This is exactly the kind of thing I make when I have a fridge drawer full of mushrooms that need to be used, which happens more often than I like to admit. I'll prep the sauce and then freeze it for use at a later date.

For Omaha area locals, Semo Pasta can be sourced at Take Root Farm Stop (5018 Underwood Avenue, Omaha), J. Gorat’s Deli + Market (1220 South 203rd Street, Elkhorn), Fariner Bakery (120 North 14th St in Ashland) and Wine, Beer and Spirits (435 Oak View Drive, Omaha).

Substitutions & Variations

• Pasta -- While rigatoni is ideal for holding onto the mushroom and leek pasta sauce, substitute other tube shaped pastas like penne rigate, tortiglioni, fusilli or cavatappi.
• Wine -- Sherry was used here, but use another fortified wine like Marsala or Madeira wine which all add a rich depth. If in a pinch, use a dry white wine.
• Nuts -- The best substitutes for hazelnuts in gremolata are toasted walnuts, almonds or pistachios.
• Nut-free option -- For a nut-free option, use toasted sunflower or pepita seeds
• Gluten-free -- With so many gluten free pasta options available, preparing this gluten free is certainly an option.
• Sausage -- The next time I make this, it will be with the addition of 12 ounces of browned mild Italian sausage. (Increase the amount of wine by ¼ cup and heavy whipping cream by a ½ cup.)
• Herbed Cheese -- Boursin has been used here, but brand Alouette is a solid prepared alternative. You can also substitute with the following:
  • Cream Cheese: Soften five ounces of of cream cheese and blend it with 1 clove minced garlic and 2 tablespoons of minced fresh herbs, such was parsley, chives and thyme and salt and pepper to taste
  • Goat Cheese: It will be a bit tangier than Boursin. Allow it to come to room temperature and mix it with 1 clove minced garlic and 2 tablespoons of minced fresh herbs, such was parsley, chives and thyme and salt and pepper to taste

Equipment

• large skillet
• 5- to 6-quart pot or pasta pot
• zester or grater
• small and medium bowl
• cheese grater (optional)

Storage

Store Mushroom, Leek and Herbed Cheese Pasta in the the refrigerator for up to three days. While it can be frozen for up to three months, the recommendation is to make the sauce in advance and store in an airtight container or freezer bag for up to three months. Reheat over low heat.

Store the gremolata in an airtight container in the refrigerator for up to five days.

Recent Recipes

Trending Recipes

🍽️ Recipe

Mushroom, Leek and Herbed Cheese Pasta with Hazelnut Gremolata

The Savory Tart

There’s something so subtle and luxurious about a bowl of mushroom and leek pasta that leans in on nature. Earthy and umami-rich mushrooms mix with silky leeks that have been melted down to their natural sweetness and are then enveloped in a wine-infused herbed cheese cream sauce. Here it is served over rigatoni and topped with a hazelnut gremolata for a nutty and bright finish.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course entree, Main Course

Cuisine American, French

Servings 4

Equipment

• large skillet
• 5- to 6-quart pot for pasta
• zester or grater
• small and medium bowl
• cheese grater, optional

Ingredients

  

• 10 to 12 ounces rigatoni, reserve 1 cup cooking water
• 3 tablespoons olive oil, divided
• 2 tablespoon butter, divided
• 2 leeks, cut lengthwise and then into ¼" half-moons
• 1-½ pounds assorted mushrooms, cut into thin slices (about ¼")
• 1 teaspoon kosher salt, divided divide
• ½ teaspoon fresh ground black pepper
• ½ cup sherry wine
• 1 cup heavy whipping cream
• 5 ounces herbed cheese, such as Boursin
• 1 tablespoon fresh chopped dill (or 1 teaspoon dried)
• 3 tablespoons chopped toasted hazelnuts
• 2 tablespoons chopped fresh parsley
• 1 teaspoon lemon zest
• grated Grana Padano (substitute Parmesan)

Instructions

 

• Prepare rigatoni according to package directions – reserve 1 cup cooking water.
• In a large skillet, heat one tablespoon olive oil and one tablespoon butter over medium high heat. Add the mushrooms and ½ teaspoon salt and cook, stirring occasionally, until the mushrooms release their moisture and have started to brown, about 10 to 15 minutes. Transfer to a bowl and reserve.
• Reduce heat to medium and add one tablespoon olive oil and one tablespoon butter. Add the leeks and ½ teaspoon of salt and cook until they have softened and have started to caramelize, about 8 minutes.
• Return the mushrooms to the skillet. Add the sherry wine, scraping up any remaining browned bits. Cook until reduced by half. Add in the heavy cream and cook until slightly reduced. Crumble the herbed cheese over the top stirring until smooth. Stir in the dill. If the sauce is too thick, add reserved pasta sauce in ¼ cup increments to thin.
• Prepare gremolata: In a small bowl combine hazelnuts, parsley and lemon zest. Emulsify with remaining tablespoon of olive oil.
• Serve sauce over prepared pasta. Top with grated Grana Padano and gremolata.

Keyword boursin, caramelized leeks, cream sauce, creamy pasta, easy pasta, fresh pasta, herbed cream sauce, mushroom and leek pasta, Mushroom Pasta, mushrooms and leeks