Photo by Jennifer Causey / Food Styling by Rishon Hanners / Prop Styling by Sarah Elizabeth Cleveland
Active Time
30 MIN
Total Time
30 MIN
Serves : 6

This creamy, savory pasta dish comes together in just one pot—no need to boil the pasta separately. A combination of 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.

Related: More One-Pot Recipes

How to Make It

Step 1    

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.

Step 2    

Stir in pasta, 3 cups 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.

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