Leek and Morel Linguine

Leek and Morel Linguine
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Morel mushrooms and leeks in a light cream sauce make a simple yet elegant pasta dish.


  • 6 oz. linguine
  • 3 Tbsp. butter
  • 1 leek, cut in half lengthwise and thinly sliced
  • 4 oz. fresh morels, cut into quarters
  • 3 Tbsp. heavy cream
  • ½ cup grated Parmesan cheese
  • Salt and pepper, to taste


  1. Heat a large pot of well-salted water to a boil over high heat. Cook linguine according to package directions, drain, keep warm and reserve some pasta water.
  2. In a 12” skillet over medium heat, melt butter, add leeks and morels, cooking 3-5 minutes until tender. Add cream and allow to reduce slightly. Add linguine and Parmesan; tossing to coat. Adjust sauce consistency with pasta water if needed and adjust seasoning to taste. Serve immediately.
  3. Refrigerate leftovers.


If fresh morels are not available, use ½ oz. dried reconstituted in about ½ cup of hot water.

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