If you’re searching for a cozy, soul-satisfying dish that strikes the perfect balance between comfort food and a gourmet touch, you’ve got to try this Pastina with Mushroom Leek Parmesan Broth Recipe. It’s like a warm hug in a bowl, combining tender little pastina pearls swimming in a rich, aromatic broth packed with earthy mushrooms, delicate leeks, and the irresistible creaminess of Parmesan. Every spoonful feels luxurious yet simple, making it an absolute weeknight winner or a lovely dish to share with friends and family when you want to impress without stress.
Ingredients You’ll Need
These ingredients are straightforward but absolutely essential to the magic of this recipe. Each one plays a critical role in building the layers of flavor, texture, and that beautiful golden color in the broth that just invites you to dive in.
- 1 cup pastina: Small pasta pearls that cook quickly and soak up all the delicious broth flavors perfectly.
- 1 tbsp olive oil: Adds a gentle richness and is your sauté hero for the veggies.
- 1 cup mushrooms, sliced: Cremini or button mushrooms bring earthiness and a meaty texture to the broth.
- 1 leek, cleaned and thinly sliced: The white and light green parts infuse the broth with a mild, sweet onion flavor without overpowering it.
- 2 cloves garlic, minced: Garlic uplifts the broth with a tantalizing aroma and a hint of pungency.
- 4 cups vegetable broth: The flavorful foundation for the soup, or chicken broth if you want an even heartier taste.
- 1/2 cup grated Parmesan cheese: This brings that signature salty, nutty depth that melts into the broth beautifully.
- 1/4 cup heavy cream (optional): Adds decadent creaminess to elevate the broth into pure indulgence.
- 1/2 tsp dried thyme: Offers a subtle warmth and herbal brightness that rounds out the flavor.
- 1/2 tsp salt: Essential for balancing everything, just adjust to your taste.
- 1/4 tsp black pepper: A gentle kick to enhance the overall flavor without stealing the spotlight.
- Fresh parsley, chopped: This fresh, vibrant garnish provides a lovely pop of color and freshness at the very end.
How to Make Pastina with Mushroom Leek Parmesan Broth Recipe
Step 1: Sauté the Mushrooms and Leeks
Start by warming the olive oil in a large pot over medium heat. Toss in the sliced mushrooms and leeks, letting them cook for 5 to 7 minutes until the mushrooms release their earthy scent and the leeks become tender and translucent. This step builds an amazing flavor base that will soon transform into your flavorful broth.
Step 2: Add the Garlic
Stir in the minced garlic and let it cook for just a minute or two—until you can smell that irresistible garlic aroma filling your kitchen. Be careful not to burn it; you want to coax out the flavor, not bitterness.
Step 3: Simmer the Broth
Pour in your vegetable broth (or chicken broth for an extra layer of richness) and bring the mixture to a boil. Once boiling, reduce the heat to a gentle simmer and sprinkle in the thyme, salt, and black pepper. Letting these herbs and seasonings steep infuses the broth with warmth and complexity.
Step 4: Cook the Pastina
Time to add the star ingredient: pastina! Stir it into the simmering broth and allow it to cook for about 6 to 8 minutes. The little pasta pearls will soak up the broth’s flavors, softening just right and tying the whole dish together with a cozy, tender texture.
Step 5: Optional Cream Addition
If you’re craving something even richer and silkier, stir in the heavy cream now. It turns the broth into a luscious, velvety bowl of goodness that feels indulgent yet still light enough to enjoy anytime.
Step 6: Melt in the Parmesan
Remove the pot from heat and gently fold in the grated Parmesan cheese. Watch it melt slowly, enriching the broth with its nutty, salty goodness and creating that signature creamy sauce that makes this Pastina with Mushroom Leek Parmesan Broth Recipe so memorable.
Step 7: Serve Hot
Ladle the pastina into warm bowls, making sure each serving gets plenty of golden broth and tender mushrooms. Don’t forget to sprinkle freshly chopped parsley on top to finish it with a fresh burst of color and flavor right before serving.
How to Serve Pastina with Mushroom Leek Parmesan Broth Recipe
Garnishes
Fresh parsley is a natural pick for garnish—it brightens the dish and adds a subtle, peppery note that enhances the broth’s essence. You can also try a drizzle of good-quality olive oil or a little extra grated Parmesan for a cheesy finish that’s hard to resist.
Side Dishes
This dish is pretty hearty on its own but pairs beautifully with a crisp green salad or some crusty garlic bread. The freshness of greens or crunch of toasted bread balances the creamy broth perfectly, making your whole meal a delightful experience.
Creative Ways to Present
For entertaining, serve the pastina in rustic ramekins or clear glass bowls so guests can admire the beautiful golden broth and colorful bits of mushroom and leek. A small sprinkle of toasted pine nuts or a few drops of truffle oil can also add a wonderful fancy touch that elevates your presentation and flavor.
Make Ahead and Storage
Storing Leftovers
Store any leftover Pastina with Mushroom Leek Parmesan Broth Recipe in an airtight container in the refrigerator for up to 3 days. Because the pasta can continue absorbing broth, it’s best to add a splash of broth or water when reheating to keep it creamy and tender.
Freezing
This dish freezes okay but keep in mind that pastina tends to get softer after freezing and thawing. If you want to freeze the broth, it’s best to do so before adding the pasta and Parmesan, then cook the pastina fresh when you’re ready to enjoy.
Reheating
Gently reheat the leftover pastina over low heat on the stove, stirring occasionally to prevent sticking. Add a little broth or cream as needed to refresh the texture so it tastes just as comforting as the first serving.
FAQs
Can I use other types of mushrooms in this recipe?
Absolutely! While cremini or button mushrooms are recommended for their mild earthiness, shiitake or portobello can also add deeper flavors. Just slice them thinly and sauté until tender before adding the broth.
Is pastina the only pasta that works?
You can substitute other small pasta shapes like orzo, ditalini, or acini di pepe if pastina isn’t available. Just keep the cooking time in mind, as different shapes may cook quicker or slower.
Can I make this recipe vegan?
Yes! Use vegetable broth, skip the heavy cream or substitute with a plant-based cream, and replace Parmesan cheese with a vegan alternative or nutritional yeast to get that cheesy, umami kick.
How long does it take to cook pastina?
Pastina cooks super fast—usually 6 to 8 minutes in simmering liquid. Keep an eye on it so it stays tender but not mushy.
What’s the best way to clean leeks?
Leeks tend to hold grit between their layers, so slice them thinly and rinse well in a bowl of cold water, swishing them around to release any dirt before draining.
Final Thoughts
This Pastina with Mushroom Leek Parmesan Broth Recipe is truly one of those rare dishes that feels both elegant and comforting in every bite. It’s perfect for when you want something fast, nourishing, and downright delicious. I’m so excited for you to try it and discover how a handful of simple ingredients can come together in such a beautiful way. Cozy up with a bowl of this and enjoy the magic!
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
- Diet: Vegetarian
Description
This comforting and elegant Pastina with Mushroom Leek Parmesan Broth is a quick and delicious meal featuring tender pastina pasta simmered in a rich broth of sautéed mushrooms, leeks, and Parmesan cheese. Enhanced with garlic, thyme, and a touch of cream, this dish offers a creamy, flavorful experience perfect for a cozy weeknight dinner or light lunch.
Ingredients
Pastina and Broth
- 1 cup pastina (or any small pasta)
- 4 cups vegetable broth (or chicken broth for a richer flavor)
- 1/2 tsp dried thyme
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
Vegetables and Aromatics
- 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
Finishing Touches
- 1/2 cup grated Parmesan cheese
- 1/4 cup heavy cream (optional for extra creaminess)
- 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 an additional 1-2 minutes until fragrant, ensuring the aroma fills your kitchen without burning the garlic.
- Add Broth and Seasonings: Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and add the dried thyme, salt, and black pepper, allowing flavors to meld.
- Cook the Pasta: Stir in the pastina and cook in the simmering broth for 6-8 minutes, or until the pasta is tender and has absorbed some of the broth’s flavor.
- Add Cream (Optional): For a richer, creamier broth, stir in the heavy cream now and blend it thoroughly with the pasta and broth.
- Incorporate Parmesan: Remove the pot from heat and stir in the grated Parmesan cheese until it fully melts, thickening the broth into a luscious sauce.
- Serve: Dish out the pastina into bowls, garnish with fresh chopped parsley, and serve immediately to enjoy warm and comforting flavors.
Notes
- You can substitute vegetable broth with chicken broth for a deeper flavor.
- For a vegan version, omit the Parmesan and heavy cream or use plant-based alternatives.
- Adjust salt based on the saltiness of your broth and Parmesan cheese.
- If you don’t have pastina, use any small pasta shapes like orzo or acini di pepe.
- The heavy cream is optional but adds extra creaminess to the dish.
- Fresh parsley adds a bright, fresh finish but can be replaced with other herbs like chives or thyme.
