One-Pot White Wine Pasta with Mushrooms and Leeks

This was fantastic. It did take a bit longer to cook, and I had to add more water than called for - contrary to other reviews here. This may be because I made it in a deep skillet rather than a pot. Otherwise I followed the recipe exactly. I made it for friends who all deemed it restaurant quality. Absolutely a keeper.

I never leave recipe reviews but felt strongly about doing one for this. I am a total "newb" as they say--not a super confident cook and also, I don't really love mushrooms. However, my husband does so I purchased some baby portabellas and had leeks I wanted to use and found this recipe. I work full time so...one pot!? Sign. me. up. I followed the recipe exactly and before I began executing it, I set up my mise en place (no, really, I'm an amateur but I learned this pro tip in a NYT article--do it!). It all comes together rather quickly--the longest part being the mushroom cooking (btw...I took advice and added a bit more salt when they were doing their thing) so you have to be ready with the other ingredients. I did the whole thing in an enamel dutch oven and got a bit nervous when the liquid started cooking down (and into the pasta) but I kept a vigilant watch and stirred often. The end result was something that made my husband and son applaud (and they may have carried me around the house on their shoulders for a victory lap). I will definitely make this again. It was so rich and creamy and the brightness added by the lemon zest and juice was so nice--don't leave that out! Anyway, I'm thrilled I learned a new recipe and hope others will take a chance on this!

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.