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Leek and Mushroom Fettuccine with Corn and Feta

17 17 17
WW Freestyle: 8
Prep Time15 mins
Cook Time20 mins
Total Time40 mins
A super delicious, yet easy-to-make pasta dinner idea to add to your weekly recipe rotation! Try this Leek and Mushroom Fettuccine Pasta Dinner! 
Course: Dinner
Cuisine: American
Servings: 4
Calories: 509


  • 8- ounces fettuccine pasta
  • 2 tablespoons butter
  • 2 leeks , white and green parts only, sliced into thin rounds
  • 1/8 teaspoon salt
  • 8- ounces white button mushrooms , wiped clean and roughly chopped
  • 1 cup corn (you can use canned corn, frozen corn, corn off the cob, etc...)
  • 2 garlic cloves , minced
  • 1/2 teaspoon dried thyme
  • 1 tablespoon dried parsley
  • salt and fresh ground pepper , to taste
  • 2 tablespoons olive oil
  • 1 cup crumbled feta cheese


  • Cook Fettuccine according to the directions on the package.
  • In the meantime, heat butter in a large nonstick skillet.
  • Add sliced leek, season with salt and cook until slightly tender, about 3 to 4 minutes.
  • Add mushrooms and continue to cook for 4 minutes or until tender.
  • Stir in corn, garlic, and seasonings; continue to cook for 5 minutes.
  • Drain pasta and add it to the skillet.
  • Add olive oil, toss to combine and continue to cook until heated through.
  • Remove from heat.
  • Sprinkle with feta cheese, toss and serve.


Nutrition Facts
Leek and Mushroom Fettuccine with Corn and Feta
Amount Per Serving
Calories 509 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 10g50%
Cholesterol 96mg32%
Sodium 567mg24%
Potassium 519mg15%
Carbohydrates 58g19%
Fiber 4g16%
Sugar 7g8%
Protein 17g34%
Vitamin A 1210IU24%
Vitamin C 9.7mg12%
Calcium 239mg24%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Keywords: easy pasta dinner, mushroom recipes, mushrooms