There’s something about this time of year that calls for a creamy spring pasta like this—creamy, yes, but still bright and full of all the good fresh green things that celebrate the first days of spring. After months of heavier meals, I start craving dishes that feel a little lighter without giving up comfort, and this one hits that balance perfectly.
It’s built on simple ingredients that really shine this time of year: earthy mushrooms, bright tender asparagus, melting leeks, and sweet peas, all tucked into a silky cream sauce. A bit of pancetta adds depth, while fresh herbs like dill and chives, and lemon zest keep everything tasting fresh and alive.
This is the kind of meal that feels just right for a slow evening—nothing complicated, just good fresh ingredients that are prepared well.
Why You Will Love This Spring Pasta Recipe
This spring pasta leans in on contrast—in the best ways. You get richness from the cream and Parmesan, balanced by the brightness of herbs and lemon. The vegetables bring texture and freshness, while the pancetta adds a savory, slightly crisp bite.
It’s also wonderfully flexible. You can swap in whatever mushrooms you find, use frozen peas without a second thought, or even skip the pancetta for a vegetarian version. It’s forgiving, and hugely adaptable using the substation and variation suggestions detailed further down.
Ingredients
Mushrooms
I was inspired to make this creamy spring pasta because I was fortunate to have some (very soggy) morel mushrooms from a foraging excursion. They needed to be used pronto. Any variety of mushrooms will work here, such as cremini, shiitake or portobello -- and can be easily sourced year-round
Leeks
Leeks add a gentle sweetness that onions can’t quite replicate. Be sure to rinse them thoroughly—sand likes to hide between the layers.
Asparagus
Look for firm, bright green stalks. Cutting them into bite-sized pieces helps them cook quickly and evenly.
Pasta Water
Don’t skip this. A splash of reserved pasta water that picks up gluten as the past cooks helps emulsify the sauce, making it glossy and cohesive rather than heavy.
- bucatini pasta substitute linguine or spaghetti
- pancetta
- unsalted butter
- mushrooms, such as morel, cremini or shiitake, or a mix
- leek
- asparagus
- fresh or dried dill
- white wine
- chicken broth
- heavy cream
- sweet peas
- parmesan cheese
- salt and fresh ground black pepper
- fresh chives
- lemon
See recipe card for quantities.
Jump to RecipeInstructions
Cook pasta per package directions. Set aside. Reserve 1 cup of the pasta water.
In a medium skillet over medium heat, add pancetta cooking until pancetta is rendered and just beginning to crisp. Transfer to a paper towel to drain.
Pour off all but 2 teaspoons of pancetta fat from the pan. Add mushrooms to the pan and cook until just starting to release moisture and brown.
Along with a tablespoon of butter, add the leeks, cooking until softened and translucent, about 5 minutes.
Add remaining tablespoon butter and add the asparagus and cook until the asparagus is cooked yet firm, about 5 minutes.
Pour white wine into pan, scraping up brown bits and cook until wine is reduced to about 3 tablespoons.
Add broth, cream and sweet peas to the pan.
Simmer until sauce is thickened, about 5 minutes.
Remove from heat and stir in reserved pancetta, Parmesan cheese, 2 teaspoons dill and ½ cup reserved pasta water. (Add more if needed.) Cook the sauce until it coats the back of a spoon; cook longer to thicken.
The sauce should coat the back of a spoon.
Cook longer to thicken if needed.
Add the pasta to the sauce and toss turning it for 1 to 2 minutes until the sauce is glossy and emulsified. Toss in fresh chives and salt and pepper to taste.
Serve pasta topped with additional grated Parmesan cheese, fresh dill and a grating of lemon zest if desired.
Tips: Take your time cooking the mushrooms. By letting them brown properly, you will build a lot of flavor.
Taste as you go, especially when seasoning at the end. Parmesan adds saltiness, so you may not need much extra. And make sure to not go too heavy on the dill.
And don’t be afraid to adjust the consistency of the sauce. You'll be surprised how a little more pasta water can make all the difference between a good pasta and a great one.
Substitutions & Variations
Pancetta Substitutes
- Bacon – This is the easiest swap. Bacon is slightly smokier, so it will add a deeper, more pronounced flavor.
- Prosciutto – Crisp it lightly; it’ll be a bit more delicate and less fatty.
- Vegetarian option – Skip it and add a drizzle of olive oil and a pinch of smoked paprika
Mushroom Options
- Cremini (baby bella) – This is a great everyday/all season substitute with solid flavor.
- Shiitake – More intense, slightly meaty texture.
- Button mushrooms – Milder, but still work well.
- Wild mushroom mix – This is the best alternative for depth of flavor if available.
Leek Substitutes
- Shallots – This is the best substitute; similar mild sweetness.
- Yellow onion – Slightly stronger flavor, but works fine.
- Green onions / Scalliions – Use mostly the white part when cooking
Asparagus Alternatives
- Artichoke Hearts – Add a cup of coarsely chopped water packed artichoke hearts. This is the perfect substitution for any spring pasta!
- Broccolini – Slightly more robust, but great texture. Cut into 2" florets and stems.
- Green beans – Crisp and fresh with a similar bite. Cut them into 2" pieces.
- Zucchini – Softer, more delicate.
White Wine Substitute
- Chicken broth + splash of lemon juice – This is the easiest swap, though less acid, so add a squeeze of lemon juice
- Vegetable broth + splash of lemon juice – For a vegetarian option, use this along with the other vegetarian options detailed here
- Dry vermouth – This is a lovely option and great if you have it on hand.
Heavy Cream Alternatives
- Half-and-half – This will create a lighter, slightly thinner sauce.
- Crème fraîche – Tangier and a bit thicker.
- Mascarpone + milk – Use a combination of both – equal parts
- Dairy-free Option:
- Full-fat coconut milk (slight coconut flavor)
- Unsweetened cashew cream (very neutral and creamy)
Parmesan Cheese Substitutes
- Pecorino Romano – Saltier and sharper; use a bit less.
- Grana Padano – Milder and slightly less salty.
- Vegetarian hard cheese
- Dairy-free – Substitute nutritional yeast + a pinch of salt
Fresh Herbs Swaps
- Dill – substitute fresh diced tarragon or parsley.
- Chives – substitute chopped green onions or parsley – or just leave chives out.
Pasta Shape Swaps
- Spaghetti or linguine – these are the closest to bucatini.
- Fettuccine – it is thicker and will create a slightly richer feel with the cream sauce.
- Short pasta, such as penne or rigatoni) – These are perfect options for holding the sauce well.
Lemon Zest Substitute
- Lemon juice – Add just a squeeze at the end.
- No citrus – Add a splash of white wine or champagne vinegar for brightness.
Variations
- Make it vegetarian – Skip pancetta, use veggie broth, add extra mushrooms.
- Make it lighter – Use half-and-half and reduce cheese slightly.
- Make it extra rich – Stir in a spoonful of mascarpone or creme fraiche at the end.
- Make it gluten-free: Use your favorite gluten-free pasta.
Serving Suggests
Serve the spring pasta warm with extra Parmesan, a sprinkle of fresh dill, and a light grating of lemon zest. The lemon really lifts the whole dish and brings out the freshness of the vegetables.
A simple green salad and a glass of crisp white wine would make this morel mushroom pasta a perfect spring dinner.
Equipment
- pasta pot or soup pot
- colander
- large skillet
Storage
This will stores well covered in an airtight container for up to 4 days. Freeze in a covered container or freezer bag for up to 3 months. Thaw in the refrigerator before re-heating.
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Spring Pasta with Mushrooms, Asparagus and Leeks
Equipment
- pasta pot
- colander
- large skillet
Ingredients
- 12 ounces bucatini pasta prepared according to package directions, reserve 1 cup pasta water
- 4 ounces diced pancetta
- 2 tablespoons unsalted butter
- 8 ounces mushrooms preferably morel, cut in half if small or quartered if large; substitute sliced cremini, shitake or a mix
- 1 medium leek cut in ⅓” slices and rinsed well
- 8 ounces asparagus trimmed and cut into 2-inch pieces
- 1 tablespoon diced fresh dill, divided
- ½ cup white wine
- ½ cup chicken broth
- ¾ cup heavy cream
- 1 cup fresh or frozen sweet peas
- ¾ cup grated Parmesan cheese, plus more for serving
- Salt to taste
- ½ teaspoon fresh ground black pepper
- 3 tablespoons fresh chopped chives
- Lemon zest for serving
Instructions
- Cook pasta per package directions. Set aside. Reserve 1 cup of the pasta water.
- In a medium skillet over medium heat, add pancetta cooking until pancetta is rendered and just beginning to crisp. Transfer to a paper towel to drain.
- Pour off all but 2 teaspoons of pancetta fat from the pan. Add mushrooms to the pan and cook until just starting to release moisture and brown. Add on tablespoon of butter and add the leeks, cooking until softened and translucent, about 5 minutes. Add remaining tablespoon of butter and add the asparagus and cook until the asparagus is cooked yet firm, about 5 minutes.
- Pour white wine into pan, scraping up brown bits and cook until wine is reduced to about 3 tablespoons.
- Add broth, cream and sweet peas to the pan. Simmer until sauce is thickened, about 5 minutes. Remove from heat and stir in reserved pancetta, Parmesan cheese, 2 teaspoons dill and ½ cup reserved pasta water. (Add more if needed.) The sauce should coat the back of a spoon; cook longer to thicken.
- Add the pasta to the sauce and toss turning it for 1 to 2 minutes until the sauce is glossy and emulsified. Add in fresh chives and salt and pepper to taste.
- Serve pasta topped with additional grated Parmesan cheese, fresh dill and a grating of lemon zest if desired.
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