If you’re craving a comforting bowl that feels like a warm hug, this Pastina with Mushroom Leek Parmesan Broth Recipe is exactly what you need. It’s delicate yet deeply flavorful, combining tender pastina pasta with an aromatic broth bursting with earthy mushrooms, sweet leeks, and nutty Parmesan cheese. Whether you’re winding down after a long day or craving a simple yet elegant dish, this recipe brings cozy sophistication to your table in under 30 minutes. The creamy Parmesan broth will have you dreaming of seconds before you even finish your first bite.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the secret to making this dish shine. Each element plays a crucial role in building layers of flavor, from the tender pastina adding lovely little bursts of pasta goodness to the creamy Parmesan lending richness and depth. Let’s take a look at what you’ll need to bring this recipe to life:
- 1 cup pastina: Tiny pasta that cooks quickly and soaks up the luscious broth perfectly.
- 1 tbsp olive oil: Adds a subtle fruity richness to help sauté the veggies beautifully.
- 1 cup mushrooms, sliced: Cremini or button mushrooms bring an earthy, meaty texture that complements the softness of pastina.
- 1 leek, cleaned and thinly sliced: The white and light green parts offer a mild onion flavor that gently infuses the broth.
- 2 cloves garlic, minced: Garlic adds that irresistible savory aroma and a touch of zing.
- 4 cups vegetable broth: The flavorful base that ties everything together — swap for chicken broth if you want it richer.
- 1/2 cup grated Parmesan cheese: Melts into the broth, creating that iconic, creamy, salty goodness.
- 1/4 cup heavy cream (optional): For an extra luscious, velvety broth if you’re in the mood for indulgence.
- 1/2 tsp dried thyme: Offers a delicate herbal note that brightens the dish.
- 1/2 tsp salt: Enhances all the flavors – adjust to your taste.
- 1/4 tsp black pepper: Adds just the right amount of gentle heat.
- Fresh parsley, chopped: A fresh, green garnish to finish with a pop of color and brightness.
How to Make Pastina with Mushroom Leek Parmesan Broth Recipe
Step 1: Sauté Mushrooms and Leeks
Start by warming the olive oil in a large pot over medium heat. Add your sliced mushrooms and leeks and cook them gently for 5 to 7 minutes. This step is crucial because it softens the leeks and tenderizes the mushrooms, releasing those wonderful savory flavors that form the backbone of your broth. You’ll notice the kitchen filling with a warm, inviting aroma.
Step 2: Add Garlic
Throw in the minced garlic and let it cook for another 1 to 2 minutes. Be careful not to burn it — you want that fragrant garlic aroma to bloom and mingle with the mushrooms and leeks, creating a rich base that will elevate every spoonful of your pastina.
Step 3: Pour in the Broth and Season
Pour the vegetable broth into the pot and bring everything to a lively boil. Once boiling, turn down the heat to a gentle simmer and stir in the dried thyme, salt, and black pepper. This step helps the flavors to meld together and prepares the liquid stage for cooking your pasta.
Step 4: Cook the Pastina
Add the pastina directly to the simmering broth and let it cook for 6 to 8 minutes. The magic here is watching the tiny pasta become tender as it absorbs the aromatic broth, making each bite intensely flavorful yet comforting. Stir occasionally to keep the pastina from sticking to the bottom.
Step 5: Add Cream for Extra Richness
If you want to take this broth to the next level, stir in the heavy cream now. This turns your mushroom leek broth into rich, silky comfort food that’s simply irresistible. It’s optional, but totally worth trying at least once!
Step 6: Stir in Parmesan Cheese
Remove the pot from heat and gently mix in the grated Parmesan cheese until it’s fully melted into the broth. This step is a game-changer, transforming the flavors into a deeply satisfying and cheesy sauce that clings lovingly to every piece of pastina.
Step 7: Serve and Enjoy
Ladle your hot pastina into bowls, sprinkle with freshly chopped parsley, and get ready to savor a bowl of pure comfort. This Pastina with Mushroom Leek Parmesan Broth Recipe is all about simplicity meeting elegance in every spoonful.
How to Serve Pastina with Mushroom Leek Parmesan Broth Recipe
Garnishes
Fresh parsley is my go-to for garnish — it adds a burst of color and a fresh, herbal brightness that cuts through the richness of the broth. If you want to mix things up, a little lemon zest or a few red pepper flakes can bring an exciting twist.
Side Dishes
This dish is beautifully satisfying on its own, but pairing it with a crisp green salad or some warm, crusty bread makes a perfectly balanced meal, allowing you to scoop up every last flavorful drop of that Parmesan broth.
Creative Ways to Present
For a fun presentation, try serving your pastina in small, individual soup bowls or even mini ramekins for a stylish starter at your next dinner party. Drizzling a bit of extra virgin olive oil or a few toasted pine nuts on top adds texture and a touch of luxury.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover pastina with mushroom leek Parmesan broth to an airtight container and refrigerate. It will keep well for up to 3 days, making it a quick, comforting meal for busy days.
Freezing
I recommend freezing only the broth separately if you want to keep it longer; the pastina can become a bit mushy after thawing. Freeze the broth in a tightly sealed container for up to 2 months and cook fresh pastina when ready to serve.
Reheating
Reheat leftovers gently on the stove over low heat or in the microwave, adding a splash of broth or water if it has thickened too much. Stir often to regain that creamy, luscious consistency that makes this dish so special.
FAQs
Can I use a different type of pasta instead of pastina?
Absolutely! While pastina’s tiny size absorbs the broth perfectly, other small pasta like orzo or tiny shells will work well if that’s what you have on hand.
Is it possible to make this recipe vegan?
Yes, just swap the Parmesan cheese for a vegan alternative and use vegetable broth. You can add nutritional yeast for that cheesy flavor punch.
What kind of mushrooms work best in this broth?
Cremini or button mushrooms are ideal for this recipe because they hold their texture and add depth without overpowering the delicate broth.
Can I skip the heavy cream?
Definitely. The cream is optional and intended for added richness, but the broth remains wonderful and flavorful without it.
How can I make the broth more flavorful?
Using homemade vegetable or chicken broth and fresh herbs, plus proper sautéing of your mushrooms and leeks, will maximize flavor. A splash of white wine before adding the broth can also add complexity.
Final Thoughts
This Pastina with Mushroom Leek Parmesan Broth Recipe is one of those magical dishes that combines simplicity with soul-warming flavor. It’s quick to make, easy to customize, and always feels like a special treat. I can’t wait for you to try it and make it your own cozy kitchen favorite, just like I have. Enjoy every spoonful!
Print
Pastina with Mushroom Leek Parmesan Broth Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
A comforting and creamy Pastina with Mushroom Leek Parmesan Broth recipe, featuring tender sautéed mushrooms and leeks simmered in a flavorful broth, enriched with Parmesan cheese and optional heavy cream for extra richness. Perfect for a quick 30-minute meal serving four, this dish combines simple ingredients to deliver a warm, savory pasta experience.
Ingredients
Primary Ingredients
- 1 cup pastina (or any small pasta)
- 1 tbsp olive oil
- 1 cup mushrooms, sliced (cremini or button mushrooms work well)
- 1 leek, cleaned and thinly sliced (white and light green parts only)
- 2 cloves garlic, minced
- 4 cups vegetable broth (or chicken broth for a richer flavor)
- 1/2 cup grated Parmesan cheese
- 1/4 cup heavy cream (optional for extra creaminess)
- 1/2 tsp dried thyme
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- Fresh parsley, chopped (for garnish)
Instructions
- Sauté the vegetables: In a large pot, heat the olive oil over medium heat. Add the sliced mushrooms and leeks, and sauté for 5-7 minutes until the mushrooms are tender and the leeks have softened.
- Add garlic: Stir in the minced garlic and cook for another 1-2 minutes until fragrant, enhancing the flavor base of the broth.
- Simmer the broth: Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce heat to a simmer, then add the dried thyme, salt, and black pepper to season the broth.
- Cook the pastina: Stir in the pastina and let it cook in the simmering broth for 6-8 minutes, or until the pasta is tender and has absorbed the savory flavors of the broth.
- Add cream (optional): For a richer, creamier soup, stir in the heavy cream at this point and mix well to combine.
- Incorporate Parmesan cheese: Remove the pot from heat and stir in the grated Parmesan cheese until fully melted and blended into the broth, creating a luscious sauce.
- Serve and garnish: Ladle the hot pastina into bowls and garnish with freshly chopped parsley before serving. Enjoy this warm, comforting dish immediately.
Notes
- Use chicken broth instead of vegetable broth for a richer flavor if preferred.
- Heavy cream is optional; omit for a lighter dish.
- Adjust salt and pepper to taste depending on the broth used.
- Pastina can be substituted with any small pasta shape.
- Ensure the leeks are thoroughly cleaned to avoid grit in the dish.
