One-Pot White Wine Pasta with Mushrooms and Leeks recipe
Looking for a cozy, comforting meal that comes together effortlessly? This One-Pot White Wine Pasta with Mushrooms and Leeks is your perfect weeknight solution. Rich, earthy mushrooms and tender leeks meld beautifully with a creamy, lemony white wine sauce, all cooked in a single pot.
The simplicity of this dish doesn’t sacrifice flavor. Each bite bursts with savory, herbaceous goodness, balanced by the brightness of lemon zest. No need to boil pasta separately – it all simmers together, creating a creamy, indulgent sauce.
Topped with fresh dill, parsley, and Parmigiano-Reggiano, this one-pot pasta is a luxurious meal that requires minimal effort but delivers maximum taste. Perfect for both casual dinners and special occasions!
One-Pot White Wine Pasta with Mushrooms and Leeks: Ingredients
- Cremini Mushrooms: These earthy mushrooms add depth and a savory richness, perfectly complementing the creamy sauce.
- Leeks: Their gentle sweetness balances the dish, bringing a subtle, aromatic flavor to the mix.
- Garlic: Thinly sliced garlic infuses the sauce with its signature warmth and complexity.
- White Wine: This dry wine enhances the sauce, providing brightness and a touch of acidity.
- Heavy Cream: The rich, velvety base that ties all the ingredients together, creating a luscious coating for the pasta.
- Parmigiano-Reggiano Cheese: Adds a sharp, nutty finish, elevating the sauce’s creaminess with a salty bite.
- Lemon Zest & Juice: These citrus elements brighten the dish, cutting through the richness with a refreshing tang.
Recipe Tips
- Choosing the Right Mushrooms: For the best flavor, opt for cremini mushrooms, which offer a more robust, earthy taste than white button mushrooms. Their deep umami flavor complements the creamy sauce. Ensure they’re sliced uniformly to cook evenly, allowing them to caramelize and release their moisture properly.
- Leek Preparation: When slicing leeks, use only the white and light green parts. These portions are tender and flavorful, while the darker green tops can be tough. Leeks often trap dirt in their layers, so rinse thoroughly to avoid grit in your dish. After slicing, soak the leeks in cold water and swish them around to ensure any remaining dirt settles at the bottom.
- Perfect Pasta Timing: Since the pasta cooks directly in the sauce, achieving the right texture is crucial. Simmer it until just shy of al dente, as it will continue to soften in the creamy sauce. Stir occasionally to prevent sticking, and let the pasta absorb the liquid, intensifying the flavors.
What to Serve with One-Pot White Wine Pasta with Mushrooms and Leeks
- Simple Arugula Salad: A light, peppery arugula salad with a lemon vinaigrette pairs beautifully with this rich pasta. The fresh greens and tangy dressing offer a refreshing contrast to the creamy sauce, balancing out the richness.
- Garlic Bread: A side of warm, crispy garlic bread is perfect for soaking up the leftover sauce. The buttery garlic flavor enhances the dish’s savory notes, while the crunch adds a nice texture to your meal.
- Roasted Vegetables: Roasted asparagus or Brussels sprouts, seasoned with olive oil, salt, and pepper, make a delicious, earthy accompaniment. Their slightly charred, caramelized flavor mirrors the richness of the mushrooms, making them a natural pairing.
FAQ
- Can I use a different type of mushroom?
Yes, you can substitute cremini mushrooms with other varieties like shiitake or portobello for different textures and flavors. However, cremini offers the best balance between flavor and texture in this dish. - What kind of white wine should I use?
Choose a dry white wine like Sauvignon Blanc or Pinot Grigio. These wines provide acidity and brightness that complement the creaminess of the sauce without overpowering the dish. - Can I make this dish ahead of time?
While it’s best served fresh, you can prepare it ahead and reheat gently on the stove with a splash of broth or cream to restore the sauce’s consistency. Avoid overcooking when reheating to maintain the pasta’s texture. - Can I make this dish without wine?
Absolutely! If you prefer not to use wine, you can substitute it with additional vegetable broth and a splash of white wine vinegar or lemon juice to maintain a similar level of acidity.
One-Pot White Wine Pasta with Mushrooms and Leeks
The simplicity of this dish doesn’t sacrifice flavor. Each bite bursts with savory, herbaceous goodness, balanced by the brightness of lemon zest. No need to boil pasta separately – it all simmers together, creating a creamy, indulgent sauce.
Ingredients
- 1 pound cremini mushrooms cleaned and sliced
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter
- 2 medium leeks thinly sliced (use the white and light green parts only)
- 4 garlic cloves sliced thin
- 1 pound short pasta such as penne, casarecce, or pipe rigate
- 3 cups water
- 1 1/3 cups low-sodium vegetable broth
- 2/3 cup dry white wine
- 1/2 cup heavy cream
- 1/2 cup grated Parmigiano-Reggiano cheese with extra for serving
- 2 tablespoons fresh dill chopped
- 2 tablespoons fresh flat-leaf parsley chopped
- 1 teaspoon lemon zest and 1 1/2 teaspoons lemon juice
- 1/2 teaspoon black pepper
- 2 1/2 teaspoons kosher salt divided
Instructions
- In a large saucepan, heat the olive oil over medium-high heat. Add the sliced mushrooms and cook, stirring frequently, until their moisture evaporates and they are golden brown, approximately 12 minutes.
- Stir in the butter, letting it melt. Add the leeks, garlic, and 1 teaspoon of salt. Continue cooking, stirring occasionally, until the leeks soften and become fragrant, about 4 to 5 minutes.
- Add the pasta, water, broth, wine, and the remaining 1 1/2 teaspoons of salt. Increase the heat to high and bring to a boil. Lower the heat to medium, allowing the mixture to simmer. Stir occasionally until the pasta is just short of al dente, based on the package’s cooking time.
- Stir in the cream, simmering for a few more minutes until the pasta is fully coated in the sauce. Remove from the heat. Add the grated Parmigiano-Reggiano, dill, parsley, lemon zest, juice, and black pepper. Serve the pasta in shallow bowls, garnishing with additional cheese if desired.
