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This comforting Baked Penne with Leeks and Mushrooms combines earthy mushrooms, sweet caramelized leeks, and a creamy white wine sauce all topped with melty gruyere cheese. The one-pot preparation creates minimal dishes while developing incredible depth of flavor in every bite.
I developed this recipe during a particularly rainy weekend when I craved something cozy but didn't want to spend hours in the kitchen. The combination of leeks and mushrooms has since become my go-to comfort meal when entertaining friends who always ask for seconds.
Ingredients
- Leeks: The star ingredient provides a mellow sweetness as they caramelize. Look for firm leeks with bright green tops and clean thoroughly to remove hidden grit.
- White shallots: These add a delicate aromatic base without overpowering. Choose firm shallots with tight papery skin.
- Garlic: Essential for depth and warmth. Fresh cloves will provide the best flavor.
- Cremini mushrooms: Their meaty texture and earthy flavor form the backbone of this dish. Select mushrooms with tight caps and no sliminess.
- Dry white wine: Adds acidity and complexity. Pinot Grigio works perfectly but any dry white you enjoy drinking will work.
- Vegetable broth: Forms the cooking liquid for the pasta. Low sodium allows you to control the seasoning.
- Fresh thyme: Provides herbal notes that complement both mushrooms and leeks beautifully. Fresh is preferable but dried works in a pinch.
- Bay leaf: Adds subtle depth to the sauce. Look for leaves that aren't brittle.
- Penne pasta: The tubular shape catches the sauce perfectly. Choose a quality brand for best texture.
- Chili flakes: Just enough to add interest without heat. Adjust to your preference.
- Olive oil: Use a good quality oil as it forms the foundation of flavors.
- Cream cheese: Creates silky richness without heavy cream. Room temperature blends more easily.
- Gruyere cheese: The nutty flavor pairs perfectly with mushrooms and creates an irresistible golden crust. Buy a block and grate it yourself for best melting.
Step-by-Step Instructions
- Prep the base:
- Begin by preheating your oven to 400°F. In a large pot over medium high heat warm the olive oil until it shimmers but doesn't smoke. Add the thinly sliced shallots and leeks to the pot. Stir occasionally allowing them to soften for about 5 minutes until they become translucent and begin to wilt down considerably.
- Create depth with wine:
- Once your shallot and leek mixture has softened pour in half cup of the white wine. This first addition of wine will steam the vegetables and begin extracting their flavors. Let this cook for a full 5 minutes allowing the alcohol to evaporate while concentrating the wine flavor. Now add the remaining half cup of wine which will help the shallot leek mixture begin to caramelize creating sweet depth.
- Build the flavor base:
- Add the minced garlic cremini mushrooms fresh thyme leaves chili flakes and season with salt and pepper. Cook for another 3–4 minutes stirring occasionally. The mushrooms will release their moisture and begin to brown slightly while the garlic becomes fragrant without burning. This layering of flavors creates the complex base for your sauce.
- Cook the pasta:
- Pour in the vegetable broth starting with 4 cups, add the bay leaf and your dried penne pasta. Bring the mixture to a gentle boil then reduce to a simmer. Stir regularly to prevent sticking making sure the pasta is submerged. Cook until the pasta is al dente and most of the broth has been absorbed, about 10 minutes depending on your pasta brand. If the mixture seems too dry during cooking add the additional cup of broth.
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The transformation of leeks in this recipe never fails to amaze me. When my daughter first tried this dish she wrinkled her nose at the mention of leeks but after that first forkful she declared it better than her previous favorite mac and cheese. Now she helps me wash and slice the leeks whenever we make it.
Perfecting Your Leeks
Leeks are notorious for hiding dirt between their layers. To clean them properly slice them first then submerge in a bowl of cold water. Swish them around and let them sit for a minute the dirt will sink to the bottom while the leeks float. Lift them out with a slotted spoon or your hands rather than pouring them into a colander which would just pour the dirt back over them.
Make Ahead Options
This pasta bake can be assembled up to the baking stage a day in advance. Simply prepare everything store covered in the refrigerator then bring to room temperature for about 30 minutes before baking. You may need to add an extra 5 minutes to the baking time if it's still cool from the refrigerator. The flavors actually develop wonderfully overnight making this an excellent prepare ahead dinner party option.
Wine Pairing Suggestions
The same dry white wine you use in cooking makes a natural pairing for this dish. A crisp Pinot Grigio works beautifully but a lightly oaked Chardonnay can also complement the creamy elements while standing up to the earthiness of the mushrooms. For red wine lovers a light Pinot Noir with bright acidity cuts through the richness without overwhelming the delicate leek flavor.
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This recipe turns simple ingredients into a comforting masterpiece that everyone will love. You'll want to make it again and again!
Frequently Asked Questions
- → Can I make this dish ahead of time?
Yes! You can prepare the pasta mixture through the stovetop phase, transfer to a baking dish, and refrigerate for up to 24 hours. When ready to serve, add the cheese topping and bake for 25-30 minutes or until heated through and golden on top.
- → What can I substitute for cremini mushrooms?
White button mushrooms work perfectly as a substitute. For more flavor complexity, try a mix of shiitake, oyster, or portobello mushrooms. Each variety will bring its own unique earthiness to the dish.
- → Is there a dairy-free alternative?
Absolutely! Replace cream cheese with dairy-free cream cheese and substitute gruyere with a dairy-free cheese that melts well. Many plant-based cheese alternatives now have excellent melting properties that work perfectly for baked dishes.
- → What type of white wine works best?
Pinot Grigio is recommended for its crisp, light profile that complements the leeks without overpowering them. Other good options include Sauvignon Blanc or an unoaked Chardonnay. If avoiding alcohol, substitute with additional vegetable broth and a splash of lemon juice.
- → What can I serve with this pasta dish?
This hearty pasta pairs wonderfully with a simple green salad dressed with lemon vinaigrette. Roasted asparagus, broccolini, or garlic bread also make excellent accompaniments. For a complete meal, consider adding a protein like grilled chicken or white beans to the pasta before baking.
- → Can I use a different pasta shape?
Yes! While penne works particularly well because it captures the sauce inside its tubes, other medium pasta shapes like fusilli, rotini, or orecchiette would also be delicious. Just be sure to adjust cooking time according to the package instructions for your chosen pasta.