One Pan Creamy Mushroom & Leek Pasta

This is a one-pot weeknight dinner that delivers all the comfort of a slow-cooked pasta in under an hour. Lasagne sheets cook directly in a rich broth of Italian pork sausage, mushrooms, leek, and cannellini beans, soaking up every bit of flavour along the way. It’s the kind of meal that feeds a hungry household without a stack of dishes to deal with after.

Serves 4

Prep Time 15

Cook Time 35 minutes

Looking for more hearty pasta recipes? Try my Pasta e Fagioli, my Rotisserie Chicken Pasta Soup, or my Tortellini Minestrone.

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Helpful Tips

Storage

Fridge: store in an airtight container for up to 3–4 days. The pasta will continue to absorb the broth as it sits.
Reheat on the stovetop over medium-low heat. Add a splash of stock or water to loosen before warming through.
Freezer: not recommended once the pasta is added, as it turns mushy on thawing. If you’d like to freeze, make the base without the lasagne sheets, freeze for up to 3 months, and cook the pasta fresh when reheating.

Substitutions

Italian pork sausages → chicken or turkey sausages for a lighter result; crumbled chorizo works well if you want a smoky, spiced version.
Swiss brown mushrooms → button, cremini, or a mix with shiitake for more depth.
Cannellini beans → borlotti beans or chickpeas.
Thickened cream → light cream or crème fraîche; omit entirely and add a little extra stock for a dairy-free version.
Lasagne sheets → any wide dried pasta such as pappardelle broken into pieces or rigatoni
Chicken stock → vegetable stock works well and keeps the dish lighter.

Serving Suggestions

Serve with thick slices of crusty bread or garlic bread to mop up the broth. A simple green salad on the side rounds it out into a full meal.

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Ingredients Directions

Serving Scaler

Serves 4 1x 2x 3x

Ingredients

1 tbsp olive oil
½ brown onion, finely diced
1 leek, white and light green parts finely sliced
3 garlic cloves, minced
300g mushrooms, sliced
500g Italian pork sausages, casings removed
100ml (½ cup) dry white wine
1L (4 cups) chicken stock, plus extra if needed
Salt and freshly ground black pepper
250g dried lasagne sheets
400g canned cannellini beans, drained and rinsed
100ml (⅓ cup) thickened cream

To serve

40–50g parmesan, finely grated
Fresh flat-leaf parsley or thyme leaves
Cracked black pepper

Directions

Heat the olive oil in a large, deep pan with a lid over medium heat. Add the sausage meat, breaking it up with a spoon, and cook for 5–6 minutes until well browned.
Add the onion and leek to the pan and cook over medium heat for 2 minutes, stirring occasionally, until starting to soften.
Add the garlic and cook for 1 minute until fragrant.
Add the mushrooms and cook for a further 3–4 minutes until they begin to colour.
Pour in the white wine and cook for 2 minutes, scraping up any bits from the base of the pan.
Add the chicken stock and season generously with salt and pepper. Bring to a simmer over medium heat.
Add the cannellini beans and cream and stir through.
Add the lasagne sheets and use tongs to push them under the liquid (doesn’t have to be fully submerged). Place the lid on, reduce to the lowest heat, and cook for 15–18 minutes until the pasta is cooked through. Check occasionally and add a splash more stock if the soup thickens too much.
Ladle into bowls and top with a generous sprinkle of parmesan, fresh parsley and cracked black pepper.

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Nutritional Information

( per serving, based on 4 )

Nutrient	Amount
Calories	720 kcal
Protein	38 g
Carbohydrates	68 g
Fat	35 g
Fibre	8 g

Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.