One-Pot White Wine Pasta  With
                     Mushrooms and Leeks

Image by -Rita-👩‍🍳 und 📷 mit ❤ from Pixabay

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, and white wine to create a rich sauce.
A delicious, satisfying meal that comes together in just 30 minutes using only one pot? This pasta with white wine sauce takes weeknight cooking to a new level with its ease and sophistication. It comes together with pantry staples plus leeks, mushrooms, and fresh herbs. we never mind popping open a bottle of wine to make dinner, but did you know that you can portion out and freeze wine to cook with later? Next time you have a bottle you can't immediately finish, stash some in the freezer and earmark it for this recipe.

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 for more 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 1

Direction

Step 1

Gather the Ingredients


Image by Katja S. Verhoeven from Pixabay


Step 2

Heat oil in a large saucepan over medium-high. Add mushrooms and cook , stirring often, until all liquid has evaporated about 12 minutes.

Photo by Katerina Holmes from Pexels: https://www.pexels.com/photo/chopped-mushrooms-in-frying-pan
-placed-on-stove-near-various-veggies-and-herbs-5908031


Step 3

Add butter, stirring until melted. Add leeks, garlic, and 1 teaspoons of the salt, cook, stirring often, until leeks are tender, 4 to 5 minutes.

Photo by Polina Tankilevitch: https://www.pexels.com/photo/champignon-muchrooms-and-spring-onions-in-a-frying-pan-5848426/


Step 4

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 


Photo by Engin Akyurt from Pexels: https://www.pexels.com/photo/flat-lay-photography-of-pasta-served-in-white-plate-1487511/


Step 5

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 Engin Akyurt: https://www.pexels.com/photo/food-photography-of-pasta-1438672/