One Pot Pasta with Mushrooms, Leeks and Broccoli

This vegetarian one pot pasta with mushrooms, leeks and broccoli is perfect for a busy weeknight or a weekend pasta night. If you want to make it more decadent, stir some ricotta cheese in at the end.

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Pasta with mushrooms, broccoli and leeks in a large sauteuse with parmesan cheese and parsley on top, before being stirred.

Truly One Pot Pasta

While pasta is one of the easiest and most versatile dinners to put together in a hurry, it usually involves at least two pans… and a strainer or colander. This one pot pasta with mushrooms, leeks and broccoli is truly a one pot meal because it doesn’t need a pot to cook the pasta separately. Everything cooks together at one time, in one pan. When you only have to focus on one pan, a recipe instantly becomes easier AND there’s only one pot to clean at the end. 

Ingredients on a cutting board - mushrooms, parmesan cheese, a leek, parsley, broccoli, lemon, dried tarragon, pasta and vegetable stock.

Spring Vegetable Pasta

One of the things I like most about this recipe is the combination of spring vegetables and some key flavors that keep this pasta light and bright. Leeks, one of the mildest members of the onion family, are a sure sign of spring and go so well with earthy mushrooms. Combine these vegetables with tarragon and bright lemon and you have a nice light pasta full of flavor.

Vegetables cut on a cutting board - mushrooms, leeks and broccoli.

Quick and Easy Weeknight Meal

There’s a little chopping to do for this meal, but it won’t take you more than 10 minutes with a good chef’s knife. None of these vegetables are a challenge to slice, unless you haven’t worked with a leek before. If that’s the case, I have easy step-by-step instructions on how to clean and cut a leek here. Give the garlic cloves a smash to release just a little of their sweet flavor, but remember to pull them out of the pasta before serving (unless you really like garlic!).

Mushrooms and leeks sautéing in a large sauteuse with a wooden spoon.

Vegetarian (or not) Pasta Dinner

If you’re a fan of vegetarian meals, you’ll love this dish. The pasta cooks right in the pan with the vegetables and absorbs the vegetable stock that you are adding. Make sure you are using a vegetable stock that you like – because vegetables are so varied, vegetable stocks are equally as varied in their flavor. Pick (or make) one that you like. If you’re not vegetarian, feel free to substitute chicken stock for the vegetable stock.

Looking down on a one pot pasta with mushrooms, leeks and broccoli.

Ingredient Variations

When it comes to the last vegetable ingredient you can have some fun and feel free to add whatever vegetable you like. I used broccoli in this recipe, but asparagus would be another great option. You could also wilt in some kale or spinach instead, but whatever you use, make sure it will steam or cook in the time it takes to cook your pasta (that’s most green vegetables!). Just rest it on top and then stir it into the pasta after the cooking time has finished.

Looking down on one pot pasta with mushrooms before stirring in the seasonings.

Complete the Meal

This recipe calls for Parmesan cheese at the end, but another really nice addition is a dollop of ricotta cheese. I always like to season my ricotta with salt and pepper before spooning some on top of each portion. A squeeze of lemon juice and some lemon zest finish it off, and along with a side salad, you have a bright, light, vegetarian spring pasta done and dusted, ready to be enjoyed!

A white bowl with pasta, a green napkin, salt, pepper and more pasta in a sauteuse near by.


Featured Recipe Techniques

More about the skills used in this recipe.

Cooking School
How to Cut a Leek

Leeks are the most mysterious member of the allium or onion family. Their flavor, however is so lovely that it's...View Technique

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One Pot Pasta with Mushrooms, Leeks and Broccoli

  • Prep Time: 15 m
  • Cook Time: 12 m
  • Total Time: 27 m
  • Servings:
    to 6 people


  • 1 tablespoon olive oil
  • 1 large leek cleaned and sliced
  • 2 cloves garlic smashed
  • ½ teaspoon dried tarragon
  • 8 ounces brown cremini mushrooms sliced
  • 1 lemon zest and juice
  • 1 pound dried penne pasta
  • 4 cup vegetable or chicken stock
  • 1 cup water
  • 1 head broccoli cut into florets (about 1 cup)
  • 2 tablespoon unsalted butter
  • ½ cup grated Parmesan cheese
  • ¼ cup chopped fresh parsley
  • Salt and freshly ground black pepper


  1. Pre-heat a large sauteuse or sauté pan over medium-high heat. Add the olive oil and leeks and cook over medium heat, until the leeks start to soften – about 5 minutes.
  2. Stir in the mushrooms and cook without stirring for 2 to 3 minutes so the mushrooms start to brown. Add the garlic and tarragon and toss, cooking for another minute or so.
  3. Add the juice of ½ lemon and scrape up any brown bits on the bottom of the pan. Add the pasta, stock, and water, stirring well to ensure the pasta is covered with liquid. Toss the broccoli florets on top, cover the pan with a lid and simmer over medium heat for 10 minutes (or the time suggested on the box of pasta if using a different shape).

  4. When the pasta is al dente, remove the pan from the heat and stir in the butter, Parmesan cheese and parsley. Season to taste with juice from the remaining lemon half salt and freshly ground black pepper and serve with a sprinkling of lemon zest.
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Comments (5)Post a Reply

    1. You can add it to the pan when you add the stock. Sorry it was left out of the recipe, we will make the correction. Thank you!

  1. 5 stars
    I have all your cookbooks and recently bought an instant pot. I am using your cookbooks as my “authority” for the instant pot. Last night I made the turkey tetrazzini, in the past I made your rigatoni, and sausage dinner, and your quick macaroni and cheese, with cream cheese. Do you have another mac and cheese recipe? I have also bought 2 sets of your sheetpans; red and blue in color. your sheetpans are Excellent!- large and non-stick. Lastly I just received your handmixer this weekend from QVC. Keep the books and products coming!!

  2. 4 stars
    This dish was quite easy to make and as a meatless recipe, it is a winner. It is a good Friday night meal, or any night you need a fast, good quick on the table meal item in your meal planning file.

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