This deeply satisfying Gemelli pasta with leek and mushroom is an ideal recipe for the colder months. Seasonal vegetables such as Leeks and mushrooms are caramelized and stick to the pot until they are deglazed with dry vermouth to break all those delicious bits that add extra depth to the dish. The final touch is a splash of balsamic vinegar that brings together the flavor of caramelized leek and the umami flavor of shiitake mushroom. This mouthwatering pasta recipe has a creamy texture achieved simply with Parmesan cheese and pasta water…the liquid gold.

This is a tried and tested recipe. I have to confess that if my husband approved it….well hopefully you will approve it too!

Why you will love this recipe

-It is an easy, simple and ready in 30 minutes pasta recipe that will satisfy all your family and friends.

-It is a vegetarian delicious meal that makes good use of seasonal vegetables such as leek and mushroom.

-This pasta dish has a creamy and flavorful taste with just simple ingredients and like most Italian recipes calls for no cream, heavy cream…you get it.

Leek and Mushroom Gemelli Pasta Ingredients and Substitutions

Gemelli: a spiral pasta shape similar to fusilli. Gemelli is the Italian word for twins and in fact this shape gemelli pasta are traditionally made from single strands of pasta, folded in half and then twisted around themselves. Easy to find online or in any grocery store, in the pasta aisle. You can sub it with other pasta shapes such as fusilli, bow tie, rotini or any other short pasta that will ease to pick in one bite the small pieces of leek and mushroom in the sauce. You can also use whole wheat pasta.

Leeks: part of the allium family along with onions and garlic, they differentiate for their delicate taste. In season from fall to spring, they are delicious when paired with mushroom.

Mushrooms: This recipe calls for fresh mushrooms. I used shiitake mushroom for their deep umami taste, but feel free to sub with cremini mushrooms , baby bella or champignon.

Sugar: essential to caramelize the leeks and mushrooms.

Garlic: to add a layer of flavor.

Dry Vermouth: dry white vermouth is ideal to deglaze the pan. Any white wine, broth or lemon juice will also work, as long as it is a acid component to balance the rest of the flavors.

Balsamic Vinegar: to add a sweet touch.

Olive oil and butter: it is the fat element that balance the acidity of the flavor.

Fresh Thyme: a touch of thyme brings up more earthiness. You can sub with dry. You can also use other fresh herbs such as tarragon or parsley.

Parmesan Cheese: will add more creaminess, especially when combined with some preserved pasta water.

How to make Gemelli Pasta with Leeks and Mushroom

Bring a large pot of water to boil. In the mean time, add a drizzle of extra virgin olive oil and 5 tableespoon of butter to a large skillet. Slice thinly the white part of the leek and when the butter has melted add the leek, cook them at a medium heat and continue to stir them. Add 1 teaspoon of sugar and cook them until they are browned and present crispy edges. Add mushroom and continue cooking them. Once the mushroom cooked, add 1/4 cup dry vermouth and let it evaporate, while stirring the bottom of thee pan to collect all the brown bits. This process is called deglazing. Add the thyme and a splash of balsamic vinegar. Mix it well.Once the water in the pot your previously put on the stove, boils, add salt and add the gemelli pasta. Cook accordingly to the package directions. Once the pasta is al dente, switch off the heat. And with the help of a spider spatula or slotted spoon, drain the pasta and transfer it directly in the pot where you have the sauce. Add one cup of the pasta cooking water and keep on cooking. Add the grated Parmigiano reggiano, keep on stirring until the Parmigiano has melted. Your pasta is now coated with a creamy sauce. Switch off the heat. Transfer the gemelli to the plate and sprinkle with more thyme and eventually Parmigiano.

This dish serve 5 people with more than 2 ounce each or you can serve it to 4 people with a generous 3 ounces of pasta portions.

More delicious recipes for you

Authentic Italian Tomato Sauce (Sugo al Pomodoro)

Cauliflower Anchovies Pasta

Classic Italian Calamarata

Leeks Fritters with yogurt sumac dressing

What to serve with Gemelli Pasta with Leek and Mushroom

This is an easy recipe that can be easily paired with a green salad, side dish or appetizer to make it a complete meal. Roasted grapes bruschetta or white bean crostini. If you pair it with a salad go for a classic Little Italian Salad, beet fennel orange salad, roasted carrots or artichoke parmesan salad.

How to store left over pasta

You can store the pasta in an airtight container for 2-3 days in the refrigerator. Warm it up in a no. stick pan with a dollop of olive oil or butter. I usually never store left-over pasta, as when the pasta sits absorb a lot of the sauce, so I usually prefer to make enough pasta for the meal.

Which wine to pair with Gemelli Pasta with Leek and Mushroom

I like to recommend Italian wines, so as a first option I suggest a Chardonnay from Friuli, a dry white wine with a mellow taste, that blends harmoniously with the slight acidity of the vermouth and balsamic vinegar and the sweet caramelized taste of leek and mushrooms.

If you try this recipe and you liked it, please leave a star review below! I would love to connect with you through my recipe and I will be very appreciative of your comments! If you make this recipe make sure to tag me on Instagram @Italian_kitchen_confessions. To get more ideas follow me on Pinterest.