One-Pot White Wine Pasta with Mushrooms and Leeks

Name: One-Pot White Wine Pasta with Mushrooms and Leeks
Total time: 30 min
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 1 1 /2 cups; 4 medium garlic cloves, thinly sliced; 2 1/2 teaspoons kosher salt, divided; 1 pound short pasta, such as penne, casarecce, or pipe rigate; water; 1 1/3 cups low-sodium vegetable broth; 2/3 cup dry white wine; 1/2 cup heavy whipping cream; 1/2 cup grated Parmigiano-Reggiano cheese (about 2 ounces), plus more for serving; 2 tablespoons chopped fresh dill; 2 tablespoons chopped fresh flat-leaf parsley; 1 teaspoon grated lemon zest plus 1 1/2 teaspoons fresh juice (from 1 lemon); 1/2 teaspoon black pepper

4.9

(13)

20 Reviews

This creamy, savory one-pot pasta dish comes together without the need to boil the pasta separately. Savory sautéed mushrooms and gently sweet leeks combine with cream, lemon juice, and white wine to create the rich sauce. Feel free to switch up the flavor by adding tarragon instead of dill.

By

Robin Bashinsky

Updated on November 1, 2022

Active Time:

30 mins

Total Time:

30 mins

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 1 1 /2 cups
4 medium garlic cloves, thinly sliced
2 1/2 teaspoons kosher salt, divided
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 whipping cream
1/2 cup grated Parmigiano-Reggiano cheese (about 2 ounces), plus more for serving
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh flat-leaf parsley
1 teaspoon grated lemon zest plus 1 1/2 teaspoons fresh juice (from 1 lemon)
1/2 teaspoon black pepper

Directions

Heat oil in a large saucepan over medium-high. Add mushrooms and cook, stirring often, until all liquid has evaporated, about 12 minutes. Add butter, stirring until melted. Add leeks, garlic, and 1 teaspoon of the salt and cook, stirring often, until leeks are tender, 4 to 5 minutes.
Stir in pasta, water, stock, wine, and remaining 1 1/2 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). Stir 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.

Photo by Jennifer Causey / Food Styling by Rishon Hanners / Prop Styling by Sarah Elizabeth Cleveland