Foodie Friday: Leek and Mushroom Fettuccine with Corn & Feta

I love pasta and am always up for a quick and easy, yet tasty pasta dish that the kids like too. This has become a favorite in the our family, it's such an easy go to meal hence the paper plate. This is real life y'all and sometimes this mama wants a simple dinner from dishes to food! 

I'm also a salty gal so I add a bit of extra salt and a few squirts of lemon juice to top it off... delish! 


  • 8ozs fettuccine noodles
  • 2 Tbsp. butter
  • 2 leeks, white and green parts only, thin slices
  • 8ozs. white mushrooms - cleaned and chopped
  • 1c. corn
  • 2 tsp. minced garlic
  • 1/2 tsp. dried thyme
  • 1 Tbsp. dried parsley
  • salt and pepper to taste
  • 2 Tbsp. olive oil
  • 1 c. crumbled feta


  1. Cook fettuccine according to package directions and drain.
  2. While pasta cooks, heat butter in skillet over medium heat.
  3. Add leeks and cook until tender, 3-4 minutes.
  4. Add mushrooms and cook until tender, 3-4 minutes.
  5. Stir in corn, garlic and seasonings and continue to cook for 5 minutes.
  6. Once pasta is done, drain and toss in olive oil and other ingredients, including feta. 

Inspired by Diethood.


Posted on November 17, 2014 and filed under Foodie Friday.