Okay, friend—get ready for a warm hug in a bowl. Pastina with a Mushroom Leek Parmesan Broth is one of those dishes that feels like comfort food at its finest—gentle, soul-soothing, and full of quiet, cozy magic.
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It’s delicate but deeply flavorful. The tiny pastina noodles float like little stars in a savory, buttery broth infused with earthy mushrooms, sweet sautéed leeks, and a rich parmesan umami that ties everything together. It’s the kind of thing you make when the weather’s gloomy, your day’s been long, or you just need a bowl of something that feels like being wrapped in a soft blanket.
And trust me—this one’s a game-changer.
Why You’ll Love Pastina with a Mushroom Leek Parmesan Broth
Versatile:
Whether it’s a light lunch, a cozy dinner, or a side dish at a fancy-ish dinner party, this pastina fits the moment. Add a soft-boiled egg on top or some shredded chicken for a more filling version.
Budget-Friendly:
You don’t need a long grocery list to make this beauty happen. Just a few humble ingredients—some of which you probably already have—come together to create restaurant-level comfort.
Quick and Easy:
Simple steps, straightforward ingredients, and done in under 30 minutes? Yes please. Even on your most tired nights, this one is totally doable.
Customizable:
Add herbs, a splash of white wine, or sub in a different cheese if you like to play around. Want it creamier? Stir in a little cream or butter at the end.
Crowd-Pleasing:
Even picky eaters find something to love here. It’s warm, creamy, and gently flavored—perfect for both adventurous and mild palates.
Ingredients in Pastina with a Mushroom Leek Parmesan Broth
This dish proves that comfort food doesn’t need to be heavy to be satisfying. Here’s what makes it shine:
Pastina:
Tiny star-shaped pasta (or any small shape) that soaks up all the delicious broth while keeping things light and slurpable.
Leeks:
Mild, sweet, and buttery when sautéed—they bring a subtle oniony flavor that adds depth without overpowering.
Mushrooms:
Earthy and rich. Choose a mix of cremini, shiitake, or even button mushrooms for variety and texture.
Parmesan Rind & Cheese:
The rind infuses the broth with deep, nutty flavor while the grated cheese melts in for creaminess and umami.
Garlic:
A couple of cloves go a long way in giving the broth that rich, rounded flavor.
Vegetable or Chicken Broth:
The base of it all. Use a good-quality broth (or homemade if you’ve got it!) for maximum flavor.
Olive Oil or Butter:
To sauté and add a silky finish.
Salt & Pepper:
Just enough to make every spoonful sing.
Instructions
Preheat Your Equipment:
No oven here, but get your favorite soup pot or Dutch oven warming over medium heat.
Combine Ingredients:
In the heated pot, drizzle in olive oil or melt butter. Sauté leeks and garlic until softened and fragrant. Add in the mushrooms and cook until they’re golden and tender.
Prepare Your Cooking Vessel:
If you haven’t already, make sure your pot is large enough to hold the broth and pastina. A heavy-bottomed pot helps everything cook evenly.
Assemble the Dish:
Pour in the broth and toss in the parmesan rind. Bring everything to a gentle simmer, letting it cook for about 10–15 minutes so the flavors meld together.
Cook to Perfection:
Add the pastina directly into the simmering broth and cook until tender, stirring often to prevent sticking. This usually takes about 6–8 minutes.
Finishing Touches:
Remove the parmesan rind, taste and adjust seasoning with salt and pepper, then stir in a handful of freshly grated parmesan cheese.
Serve and Enjoy:
Ladle into bowls, top with more parm, a drizzle of olive oil, cracked pepper, or even a poached egg if you’re feeling extra cozy.
Nutrition Facts
Servings: 4
Calories per serving: Approx. 300–350 (depending on amount of cheese/oil used)
Preparation Time
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
How to Serve Pastina with a Mushroom Leek Parmesan Broth
This is a one-bowl wonder, but if you want to jazz it up, here are a few ideas:
Fresh Salads:
A peppery arugula salad with lemon vinaigrette balances the warm richness of the broth.
Crusty Bread:
A slice of warm, buttered sourdough or a garlic baguette is the perfect dipper.
Creamy Accompaniments:
A dollop of ricotta or a splash of cream stirred into the broth gives it an extra luxurious touch.
Vegetable Sides:
Roasted brussels sprouts or steamed asparagus are great light companions.
As a Standalone:
Honestly, this bowl holds its own. A spoon, a blanket, and maybe a good book? You’re all set.
Additional Tips
Prep Ahead:
Chop your leeks and mushrooms the night before and store them in the fridge to save time.
Spice It Up:
A pinch of red pepper flakes or fresh thyme gives a nice herbal kick.
Dietary Adjustments:
Use gluten-free pasta and dairy-free parmesan to suit your dietary needs.
Storage Tips:
Store leftovers in an airtight container for up to 3 days. Add a splash of broth or water when reheating—it thickens as it sits.
Double the Batch:
It’s so easy to scale this up for a bigger group. Make a big pot and enjoy it all week.
FAQ Section
Q1: Can I use a different type of pasta?
A1: Yes! Orzo, acini di pepe, or even broken-up spaghetti work well.
Q2: Can I make this dish ahead of time?
A2: Yes—just keep the pasta slightly undercooked if you plan to reheat, so it doesn’t get mushy.
Q3: How do I store leftovers?
A3: Store in the fridge up to 3 days. Reheat gently on the stove with extra broth.
Q4: Can I freeze this dish?
A4: Not ideal, as pastina can get mushy after thawing. Best enjoyed fresh or within a couple of days.
Q5: What’s the best way to reheat this dish?
A5: On the stovetop over low heat, with a bit more broth or water to loosen it up.
Q6: Can I add protein to make it more filling?
A6: Definitely. Shredded chicken, white beans, or a poached egg make great additions.
Q7: Is this recipe vegetarian?
A7: Yes, if you use veggie broth and a vegetarian parmesan.
Q8: Can I use dried herbs instead of fresh?
A8: You can. Just use a lighter hand—dried herbs are more concentrated.
Q9: What kind of mushrooms are best?
A9: A mix of cremini and shiitake adds great depth, but button mushrooms work fine too.
Q10: Can I make this creamier?
A10: Yes! Stir in a splash of heavy cream or a pat of butter at the end.
Wrap-Up
There’s just something special about a bowl of Pastina with a Mushroom Leek Parmesan Broth. It’s gentle, warming, and full of subtle, beautiful flavor. Whether you’re cooking for yourself or sharing with someone you love, this dish brings a little peace to your plate.
Print
Pastina with a Mushroom Leek Parmesan Broth
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Dish, Comfort Food
- Method: Stovetop
- Cuisine: Italian
Description
A creamy, comforting dish made with pastina pasta cooked in a mushroom leek parmesan broth, finished with an egg and fresh parmesan for a rich, savory flavor.
Ingredients
- 1 lb pastina pasta
- 6 cups mushroom leek parmesan broth
- 1 egg
- Sea salt
- Pepper
Instructions
- Add pastina to a pan and pour in the mushroom leek parmesan broth. Cook the pasta, similar to a risotto, adding more broth as the pasta absorbs it. Continue this process for about 12 minutes, or until the pasta is tender and the dish is creamy.
- Crack the egg into the pan and stir to combine. Add fresh parmesan and pepper, and cook for another 2 minutes.
- Serve and enjoy!
Notes
- Use a rich homemade or store-bought mushroom leek parmesan broth for maximum flavor.
- If the dish becomes too thick, you can add extra broth or water to achieve the desired consistency.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 140mg