Begin by slicing the leeks thinly and rinsing them thoroughly to remove any grit. Set aside.
Slice the mushrooms into bite-sized pieces and prepare the garlic by mincing it finely.
Bring a large pot of salted water to a boil and cook the pasta until just al dente, about 9 minutes. Drain and set aside, reserving a cup of pasta water.
Heat the skillet over medium-low heat and add the butter along with a splash of olive oil. Once melted and shimmering, add the sliced leeks and sauté gently, stirring occasionally. Cook until they are soft, translucent, and fragrant, about 8-10 minutes.
Push the leeks to the side of the skillet. Increase the heat slightly to medium and add the sliced mushrooms in a single layer. Let them sit undisturbed for 2-3 minutes to develop a deep golden color, then stir and cook for another 5-7 minutes until they are browned and oozy, filling the kitchen with a smoky aroma.
Add the minced garlic to the skillet and cook for about 1 minute until fragrant, stirring to prevent burning. Pour in the cream or stock, stirring to combine. Bring to a gentle simmer, then season with salt and pepper to taste.
Add the cooked pasta directly to the skillet with the sauce. Toss gently over medium heat for 1-2 minutes, allowing the sauce to coat the pasta evenly. If the sauce is too thick, loosen it with a splash of reserved pasta water, stirring until glossy and smooth.
Turn off the heat and finish by stirring in chopped fresh herbs. Drizzle with a little olive oil for extra brightness, then taste and adjust seasoning if needed.
Serve immediately while hot, garnished with additional herbs if desired. Enjoy this cozy, earthy pasta that’s perfect for a relaxing evening.
