One-Pot White Wine Pasta with Mushrooms and Leeks

I was skeptical this would come together but it did! So delicious. Timing was off but you can eye it a little. Had to use dried herbs and still tasted great!

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There are no steps missing. This recipe was not "done by a child". It works. It's easy. It's delicious. It's kind of amazing that more pasta recipes aren't one-pot like this one--why would you not want to soak up the broth and wine into the pasta itself? Genius.

This recipe requires patience. Yes it takes longer than it says to develop the sauce, but it is worth it. I was a little heavy on the lemon, because I like it with pasta. Beautiful meatless Monday meal!!

We use a bit of whipping cream, just a couple little shots. But instead of so much liquid we use cream cheese to thicken

Just made the dish. I was really skeptical that it would work with that much liquid, so I cut out a cup of water and thank goodness I did! Took over double the amount of time listed to cook and the pasta was still hard. Ugh... Recommendation: cook the pasta separately and just use the ingredients (minus the water and minus the majority of the stock) to make a sauce.

I believe you are precooking the Pasta. It is cooked with the other ingredients, as per the recipe

This is an easy delicious dinner. Cook the pasta to your liking and , you'll be asking for seconds.

This recipe makes zero sense to me. I feel like there's a step missing. There is no way that 3 cups of water, 1 1/3 cups broth, 2/3 cup wine (5 cups of fluid) boils down to a sauce that looks like that photo in the 10 minutes it takes to make Casarecce.