Pastina with a mushroom leek parmesan broth

Every time it starts to get a little chilly out, I feel like pastina resurfaces on the internet, and honestly, it’s for good reason. It’s cozy, comforting and delicious. This is pastina with a mushroom leek parmesan broth and then I stirred in an egg and topped with more cheese and cracked pepper. I had made this delicious parmesan and leek broth earlier in the week, so decided to use in this, BUT regular broth would also be absolutely delicious.

Pastina with a mushroom leek parmesan broth

Print Recipe


  • 1 lb pastina pasta
  • 6 cups mushroom leek parmesan broth
  • 1 egg
  • sea salt
  • pepper


  • Add pastina to a pan and add broth. Cook similar to a risotto, as pasta absorbs, keep adding broth to pan. Repeat for about 12 min or so, or until pasta takes done and dish is looking creamy.
  • Crack and egg into pan and stir to combine. Add in fresh parmesan and pepper. Cook for about 2 more min and then serve. Enjoy!


You'll also love...

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

I’m Abigail, a creative director, home cook and content creator living in Brooklyn. I love making the easy stuff with a twist and yes, I eat a lot of toast. This is where I share my latest recipes, so please make yourself at home.