Quinoa Pasta With Leeks and Mushrooms


Those are some beautiful bell peppers from one of the best farmers market I have ever been to but,… unfortunately they are not in this dish. I just lost the photo I took of the plated entrée lol. It took me forever to get a good shot of it too. Trust me, it was pretty 🙂

“Were up all night to the sun… were up all night to get some… were up all night for good fun.. were up all night to get lucky” LOL  This is one of those songs that can come on anywhere I am at and I promise you I will be shaking it and singing to it. Although I really should leave the singing of Get Lucky to the real deals Pharrell and Daft Punk.

Now pour yourself a glass of wine and I will tell you how to make this delicious dish! I normally use strips of zucchini in replacement of pasta but sometimes you just gotta have Pasta!! So on those occasions I will use Quinoa Noodles. Not only are quinoa Noodles yummy, they are nutritious!


Now that you have yourself a drink I will tell you….

What You Will Need:

1 Package of Quinoa Noodles Or Homemade ones. cooked according to package

2 Pounds Fresh Assorted Mushrooms, sliced

1 Bunch of Asparagus, chopped

3 Leeks, chopped (white, and light green parts only)

2 Cups Fresh Peas

1 1/2 Cups Parmesan cheese, grated

4 Tbsp Fresh Thyme

3 1/3 Cups Chicken or vegetable Stock (Home made if you can)

1 Cup Heavy Whipping Cream

2 Bay Leaves

1 1/2 Tbsp Nutmeg

Salt to taste

Now that you have what you need, prep your…

Mis en Place 😉


Pre heat your oven to 350. In a large pot of boiling salted water, cook your pasta according to the directions. Drain and set aside.


In a large pan set to medium high heat, add in the leeks and cook until they begin to soften.


Once the leeks soften, add in the mushrooms, asparagus, peas, and fresh thyme. Go ahead and add a dash of salt. Cook untill they soften but still have a bit of bite in the asparagus.


Like this 🙂

When they are done, set them in a separate bowl and return the pan to the stove. Add in the chicken or vegetable stock, half and half, and bay leaves.


Add salt and nutmeg. Bring to a simmer and continue to simmer until it starts to thicken.


Wow! How satisfying is it to make your own sauce!? Once the sauce thickens add your pasta to a clear baking dish and then add in your veggies.


Pour your yummy homemade sauce to the top.


Sprinkle with the cheese and  place in the oven and cook for 25 minutes or until the cheese browns.


Tahdah!! Your finished!

Makes 8 Servings:

330 cals, 5 G fat, 63 G carb, 5 G fiber, 11 G pro, 11 G sugar.

Extra: This dish also goes well with some grilled chicken added on top.

Cheers To Another Waistline Friendly Meal!




4 thoughts on “Quinoa Pasta With Leeks and Mushrooms

  1. I am sending all the people in this world suffering depression to your blog site to see how easy it is to have fun, be productive and enjoy living. Each trip back to your site is more fun. Thanks.


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