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.