One-Pot White Wine Pasta with Mushrooms and Leeks

Name: One-Pot White Wine Pasta with Mushrooms and Leeks
Prep time: 15 min
Total time: 50 min
Yield: 6 Servings
Ingredients: 3 tablespoons extra-virgin olive oil; 1 pound cremini mushrooms, trimmed and sliced; 2 tablespoons unsalted butter; 2 medium leeks, trimmed and thinly sliced (white and light green parts only), about 1u00bd cups; 4 medium garlic cloves, thinly sliced; 2u00bd teaspoons kosher salt, divided; 1 pound short pasta, such as penne; 3 cups water; 1u2153 cups low-sodium vegetable broth; u2154 cup dry white wine; u00bd cup heavy whipping cream; u00bd cup grated Parmigiano-Reggiano cheese (about 2 ounces), plus more for serving; 2 tablespoons dill, chopped; 2 tablespoons flat-leaf parsley, chopped; 1 teaspoon grated lemon zest plus 1u00bd teaspoons fresh juice (from 1 lemon); u00bd teaspoon black pepper

By Leslie Blythe Mushrooms, Pasta, Vegetarian Boiling, Sautéing

November 8, 2023

One-Pot White Wine Pasta with Mushrooms and Leeks is delicious and easy to make and is made in just one pot. Pasta with mushrooms and leeks is a classic Italian dish that's both flavorful and comforting. The earthy mushrooms and the slightly sweet leeks come together to create a rich and satisfying sauce. You can use any type of pasta you like, and you can also add other vegetables or proteins to the dish.

Prep: 15 mins
Cook: 35 mins
Yields: 6 Servings

Ingredients

3 tablespoons extra-virgin olive oil

1 pound cremini mushrooms, trimmed and sliced

2 tablespoons unsalted butter

2 medium leeks, trimmed and thinly sliced (white and light green parts only), about 1½ cups

4 medium garlic cloves, thinly sliced

2½ teaspoons kosher salt, divided

1 pound short pasta, such as penne

3 cups water

1⅓ cups low-sodium vegetable broth

⅔ cup dry white wine

½ cup heavy whipping cream

½ cup grated Parmigiano-Reggiano cheese (about 2 ounces), plus more for serving

2 tablespoons dill, chopped

2 tablespoons flat-leaf parsley, chopped

1 teaspoon grated lemon zest plus 1½ teaspoons fresh juice (from 1 lemon)

½ teaspoon black pepper

Directions

1Heat oil in a large saucepan over medium-high. Add mushrooms and cook, stirring often, until all liquid has evaporated, about 12 minutes.

2Add butter, stirring until melted. Add leeks, garlic, and 1 teaspoon of the salt; cook, stirring often, until leeks are tender, 4 to 5 minutes.

3Stir in pasta, water, stock, wine, and remaining 1½ teaspoons salt. Increase heat to high and bring to a boil. Reduce heat to medium and simmer, stirring occasionally, until about 3 minutes short of al dente (check cook time on package).

4Stir in cream and simmer until sauce evenly coats pasta, about 3 minutes. Remove from heat. Stir in cheese, herbs, lemon zest and juice, and pepper. Divide pasta evenly among shallow bowls and serve topped with cheese.

Recipe from Food & Wine by Robin Bashinsky.

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