Serving Suggestions

If you’re wondering what to serve with this recipe, I’ve pulled together some of my favorite ideas so you can mix and match sides and drinks to make it a complete meal.

What to eat with Mushroom and Leek Pasta

This pasta is lovely all on its own, but if you’d like to add something to the side, a crisp green salad dressed simply with olive oil and lemon adds freshness to balance the buttery sauce. Or you could go classic with garlic bread, it’s perfect for mopping up any extra buttery leeks left at the bottom of the bowl (and we all know that’s the best bit!).

This pasta also makes a great side dish, so you could also serve it with a grilled steak, shrimp skewers, or some seared salmon or chicken.

And don’t forget the finishing touches! A generous sprinkle of parmesan, some cracked black pepper, and maybe a few fresh herbs on top make the whole dish feel extra special. Pair it with a glass of something delicious, and you’ve got yourself a cosy, restaurant-worthy meal right at home.

What to drink with Mushroom and Leek Pasta

The earthy mushrooms and sweet leeks pair so well with a variety of drinks, from crisp wines to refreshing non-alcoholic options. Here are some of my favourites.

For white wine, a buttery, creamy Chardonnay with subtle oakiness will match the buttery sauce and balance the mushrooms. If you prefer something lighter, a Pinot Grigio or Sauvignon Blanc will cut through the richness. I’d go for one from New Zealand or California to really get the crisp green apple taste that will balance the buttery leeks.

If you prefer a red wine, go for something soft and not too heavy, like a Pinot Noir. Its earthy notes play so nicely with the mushrooms without overpowering the dish. Or Gamay is light, fruity, and a little floral, but it also has those gentle earthy tones that tie in perfectly with leeks and mushrooms. It’s like Pinot Noir’s fun younger cousin!

Or skip the wine and go for a Belgian-style Blonde Ale or a Wheat Beer; they will both work well with the creaminess of the sauce. If you want something a bit richer, a Brown Ale has those malty, nutty notes that pair wonderfully with mushrooms.

Or, if you want to skip the alcohol altogether, then Sparkling water with lemon or lime is always a winner. It is refreshing and palate-cleansing, perfect with buttery sauces. Or one of my mid-week favs is a cold glass of Apple or Pear Juice (still or sparkling). I serve them in a wine glass, so I feel like I’ve got something special, but without the alcohol. They both work surprisingly well with the earthy-sweet leeks and mushrooms.