Name: Fettuccine with Caramelized Leeks and Oyster Mushrooms
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 12 oz fettuccine pasta; 2 tbsp olive oil or butter; 2 large leeks, cleaned and thinly sliced; 8 oz oyster mushrooms, cleaned and roughly chopped; 2 cloves garlic, minced; Salt and pepper, to taste; Fresh thyme or parsley, for garnish (optional); Grated Parmesan cheese, for serving (optional); 2 tbsp white wine or vegetable broth (optional, for deglazing)

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Fettuccine with caramelized leeks and oyster mushrooms is a rich, savory pasta dish that’s earthy, creamy, and incredibly satisfying. I love how the sweetness of the leeks pairs perfectly with the meaty texture of oyster mushrooms, all wrapped in silky fettuccine. It’s a simple yet elegant recipe I turn to when I want something cozy and flavorful without a lot of fuss.

Why You’ll Love This Recipe

I love this recipe because it brings out deep, savory flavors with just a few ingredients. The caramelized leeks add a subtle sweetness that balances beautifully with the umami of oyster mushrooms. It feels fancy but takes less time and effort than most pasta dishes. Plus, it’s vegetarian-friendly and easy to customize if I want to add a touch of cream or cheese. Fettuccine with Caramelized Leeks and Oyster Mushrooms

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Fettuccine pasta
Olive oil or butter
Leeks, cleaned and thinly sliced
Oyster mushrooms, cleaned and roughly chopped
Garlic, minced
Salt and pepper
Fresh thyme or parsley (optional for garnish)
Parmesan cheese (optional for serving)
A splash of white wine or vegetable broth (optional for deglazing)

Directions

I bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente. I reserve some pasta water before draining.
While the pasta cooks, I heat olive oil or butter in a large skillet over medium heat.
I add the sliced leeks and cook them slowly, stirring occasionally, until they’re golden and caramelized — about 10–15 minutes.
I stir in the garlic and cook for another minute until fragrant.
Then I add the oyster mushrooms and sauté until they’re tender and slightly browned, about 5–7 minutes.
If needed, I deglaze the pan with a splash of white wine or vegetable broth to lift any caramelized bits.
I season with salt and pepper to taste.
I add the cooked fettuccine to the skillet, tossing everything together with a bit of reserved pasta water to loosen the sauce.
I serve it hot, topped with fresh herbs and a sprinkle of Parmesan if I’m feeling indulgent.

Servings and Timing

This recipe serves 4 people. It takes about 10 minutes to prep and 25 minutes to cook, so I can have dinner on the table in just 35 minutes.

Variations

I sometimes stir in a splash of heavy cream or crème fraîche for a creamier sauce.
For a little spice, I add a pinch of red pepper flakes with the garlic.
I’ve tried it with a mix of wild mushrooms for even more depth of flavor.
To make it vegan, I use olive oil and skip the Parmesan or use a dairy-free alternative.
If I want more protein, I’ll add sautéed tofu or white beans.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it gently in a skillet with a splash of water or broth to revive the sauce. I avoid the microwave if I can, since the texture of mushrooms holds up better when reheated on the stove. Fettuccine with Caramelized Leeks and Oyster Mushrooms

FAQs

Can I use a different type of mushroom?

Yes, I sometimes use cremini, shiitake, or a wild mushroom mix. Oyster mushrooms have a great texture, but other varieties work just as well.

How do I clean leeks properly?

I slice the leeks and soak them in a bowl of water, swishing them around to remove any grit. Then I lift them out with a slotted spoon to keep the dirt at the bottom of the bowl.

Can I make this dish gluten-free?

Absolutely. I use gluten-free fettuccine or another pasta alternative, and the rest of the ingredients are naturally gluten-free.

Is this a good dish to serve for dinner parties?

Yes, it’s one of my favorite meatless dishes to serve guests. It’s elegant, flavorful, and easy to scale up for more servings.

Can I make it ahead of time?

I usually make it fresh, but I can caramelize the leeks and cook the mushrooms ahead, then reheat and toss with freshly cooked pasta just before serving.

Conclusion

Fettuccine with caramelized leeks and oyster mushrooms is one of my go-to comfort meals — rich in flavor, simple to prepare, and always a hit. I love how it transforms humble ingredients into a dish that feels both rustic and refined. Whether it’s a quiet weeknight or a dinner with friends, this pasta never disappoints.