If you’re into cozy, comforting meals that come together quickly but still feel special, this Creamy Bow Tie Pasta with Mushrooms and Leeks Recipe is just what you need. I stumbled upon this dish one chilly evening, craving something rich but without the heaviness, and the combination of earthy mushrooms, delicate leeks, and that luscious cream sauce totally won me over. It’s the kind of meal that’s perfect for a weeknight dinner but impressive enough for a casual gathering with friends.

What I love most about this Creamy Bow Tie Pasta with Mushrooms and Leeks Recipe is how it balances sweetness from the leeks and the umami punch from the mushrooms, all tied together by the silky, creamy sauce. Whether you’re a veggie-lover or just looking for an elegant twist on classic pasta, make sure you keep this recipe handy—I promise, you’ll find yourself making it over and over again.

Ingredients You’ll Need

These ingredients work beautifully together to create a dish that feels both fancy and familiar. Plus, most of them are easy to find at your local grocery store or farmer’s market, and they play off each other, making this recipe truly shine.

Bow Tie Pasta (Farfalle): The perfect pasta shape here—it holds the creamy sauce nicely and adds a fun texture to every bite.
Mushrooms: I like using cremini or baby bella for their deep flavor, but button mushrooms work too if that’s what you’ve got.
Leeks: These add a subtle sweetness—just make sure to clean them well to remove any grit!
Garlic: For that essential aroma and a little bite to balance the creaminess.
Heavy Cream: This is what makes the sauce silky—don’t be tempted to swap it with a lower-fat option here, or you’ll lose that luxurious texture.
Parmesan Cheese: Freshly grated for the best flavor, this adds a savory, nutty note that rounds out the sauce.
Butter: Used to sauté your veggies, it adds richness and helps develop flavor.
Olive Oil: Mixes with the butter to prevent burning and adds a subtle fruity note.
Salt and Pepper: Essential to taste—season gradually to avoid over-salting.
Fresh Herbs (optional): Parsley or thyme can brighten up the dish and add color if you want to dress it up.

Variations

One of my favorite parts of this Creamy Bow Tie Pasta with Mushrooms and Leeks Recipe is how easy it is to make it your own. I often swap out ingredients based on what’s fresh or what I’m craving, and I encourage you to do the same to keep things fun!

Hold the Cream: For a lighter version, try a half-and-half or even coconut milk for a subtle twist I tried when dairy wasn’t an option.
Add Protein: Toss in some cooked chicken, shrimp, or crispy tofu to turn this into a hearty meal—chicken works wonderfully for a midweek boost.
Different Mushrooms: Experiment with shiitake or portobello for a deeper, earthier flavor. I tried shiitakes once and loved the extra texture.
Spicy Kick: Add a pinch of red pepper flakes or a dash of smoked paprika. I like this for days when I need something with a little more oomph.
Herbs & Greens: Stir in baby spinach or fresh basil at the end to add vibrant color and nutrition.

How to Make Creamy Bow Tie Pasta with Mushrooms and Leeks Recipe

Step 1: Prep Your Pasta and Veggies

Start by boiling a large pot of salted water for the bow tie pasta. Cook it just shy of al dente since it will finish cooking in the sauce later. Meanwhile, slice your mushrooms and clean your leeks thoroughly—leeks can trap dirt between their layers, so give them a good rinse. Once sliced, pat the mushrooms dry; this helps them sauté better.

Step 2: Sauté the Mushrooms and Leeks

Heat a pan over medium heat and add butter with a splash of olive oil. When melted and shimmering, add the sliced leeks and cook until they start to soften—about 4-5 minutes. Then toss in the mushrooms and garlic. You want the mushrooms to brown nicely, so don’t overcrowd the pan. Keep stirring occasionally, cooking for around 6-7 minutes until everything is tender and fragrant.

Step 3: Make the Creamy Sauce

Lower the heat, pour in the heavy cream, and stir to combine. Let it simmer gently so it thickens slightly, which usually takes about 3-4 minutes. Season with salt and pepper, taste, and adjust as needed. Stir in a good handful of freshly grated Parmesan cheese—it melts into the sauce and makes it irresistibly rich.

Step 4: Combine Pasta and Sauce

Drain the pasta—reserving a cup of pasta water—and add the bow ties right into the sauce. Toss everything together to coat the pasta in the creamy goodness. If it feels too thick, add a splash of the reserved pasta water to loosen it up. This little trick makes all the difference in achieving that perfect, clingy sauce.

How to Serve Creamy Bow Tie Pasta with Mushrooms and Leeks Recipe

Garnishes

I love sprinkling a bit of freshly chopped parsley or a few thyme leaves on top for a pop of color and freshness. A little extra Parmesan doesn’t hurt either! Sometimes, I add a drizzle of truffle oil when I want to treat myself—it adds a luxurious earthiness that pairs beautifully with the mushrooms.

Side Dishes

Keep it simple with a crisp green salad tossed in a light vinaigrette to cut through the creamy pasta. Garlic bread or a crusty baguette is fantastic for sopping up any leftover sauce—trust me, you don’t want to waste a drop! Roasted veggies like asparagus or Brussels sprouts also make for a lovely, hearty side.

Creative Ways to Present

For dinner parties, I’ve tried plating this dish in shallow bowls and topping it with a sprinkle of toasted pine nuts for some crunch. You can even serve it in individual mini cast-iron skillets for a rustic feel. Adding edible flowers or microgreens gives a fresh, elegant touch that never fails to impress.

Make Ahead and Storage

Storing Leftovers

I usually store leftover Creamy Bow Tie Pasta with Mushrooms and Leeks Recipe in an airtight container in the fridge for up to 3 days. If the sauce thickens too much overnight, just stir in a splash of milk or cream when reheating.

Freezing

While the creamy sauce doesn’t freeze perfectly, I’ve had decent results freezing the pasta and veggies separately. When you’re ready to eat, thaw overnight in the fridge and gently warm with a little extra cream or broth to bring back the silky texture.

Reheating

I find reheating in a skillet over low heat yields the best results—toss in some cream or broth, keep stirring gently, and your pasta will taste nearly as good as fresh. Microwave works in a pinch but can dry it out, so just add a splash of liquid there too.

FAQs

Can I use other pasta shapes for this Creamy Bow Tie Pasta with Mushrooms and Leeks Recipe?

Absolutely! While bow tie pasta (farfalle) is ideal because it holds sauce well, feel free to swap in penne, rigatoni, or even fusilli. Just keep in mind that cooking times may vary slightly depending on the pasta shape.
What can I use instead of heavy cream?

If you’re avoiding heavy cream, a mixture of milk and cream cheese or half-and-half can work, though the texture will be less rich. For a dairy-free option, full-fat coconut milk adds creaminess but also imparts a subtle coconut flavor.
How do I clean leeks properly?

Slice leeks lengthwise and then chop, place them in a bowl of cold water, and swish around to loosen any dirt. The grit will sink to the bottom, so scoop the leeks out with your hands or a slotted spoon. This prevents dirt from ending up in your dish.
Can I add protein to this pasta?

Definitely! Grilled chicken, sautéed shrimp, or crispy tofu are all great additions. Add them after the sauce is prepared, tossing gently to combine.

Final Thoughts

This Creamy Bow Tie Pasta with Mushrooms and Leeks Recipe has become one of my go-to dishes for its simplicity and rich flavor profile. It hits that perfect spot between casual and elegant, making it suitable for a simple family dinner or a cozy night with friends. I’m betting you’ll enjoy how the flavors meld together—so grab your pan and give it a whirl. Once you do, I’d love to hear how you like to tweak it, because honestly, that’s the best part of cooking at home: making a recipe your own.

Creamy Bow Tie Pasta with Mushrooms and Leeks Recipe

Author: Touba

Print Recipe

Description

A rich, comforting pasta dish featuring bow tie (farfalle) pasta tossed in a silky cream sauce with sautéed mushrooms, sweet leeks, garlic, and Parmesan. Butter and olive oil develop a deep flavor, and fresh herbs brighten the dish. Perfect for cozy dinners or impressing guests.

Ingredients

Scale

8 oz (about 225 g) bow tie pasta (farfalle)
2 tablespoons butter
1 tablespoon olive oil
2 medium leeks, cleaned well and sliced (white + light green parts)
8 oz (about 225 g) mushrooms (cremini / baby bella or button), sliced
3–4 cloves garlic, minced
1 cup (240 ml) heavy cream
½ to ¾ cup freshly grated Parmesan cheese (about 50–75 g)
Salt and pepper, to taste

Fresh herbs (parsley or thyme), chopped, for garnish (optional)

Instructions

Bring a large pot of salted water to a boil. Cook the bow tie pasta according to package instructions until al dente. Drain and set aside.
Meanwhile, in a large skillet, melt the butter with the olive oil over medium heat.
Add the leeks and cook until they begin to soften, about 4–5 minutes, stirring occasionally so they don’t burn.
Add the sliced mushrooms and continue to sauté, letting the mushrooms release moisture and brown slightly, about 6–8 minutes.
Add the minced garlic and sauté for another 1 minute until fragrant.
Pour in the heavy cream, stir, and bring to a gentle simmer. Reduce heat to low.
Stir in the Parmesan cheese, allowing it to melt and the sauce to thicken a bit. Season with salt and pepper to taste.
Add the cooked pasta to the sauce. Toss well to coat each bow tie in the creamy mushroom-leek sauce.
If the sauce is too thick, you can thin with a splash of pasta cooking water.

Serve immediately, garnished with fresh herbs if using.

Notes

Cleaning leeks: slice off roots & dark green tops, slice and soak in water to remove grit.
Parmesan: freshly grated gives better taste and texture. Pre-grated often has anti-caking agents that affect melting.
Heavy cream: do not substitute with lower-fat creams or milk, or the richness and texture will suffer.
Leftovers: store in fridge; reheat gently, adding a splash of cream or milk to loosen sauce if needed.

Adjust seasoning gradually—both Parmesan and cream contribute salt, so be careful not to over-salt.

Nutrition

Serving Size: 1 serving
Calories: 550
Sugar: 3g
Sodium: 400mg
Fat: 32g
Saturated Fat: 18g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 17g
Cholesterol: 90mg

Creamy Bow Tie Pasta with Mushrooms and Leeks Recipe

Ingredients You’ll Need

Variations