White Wine Pasta with Mushrooms
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.
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
Instructions
- Gather all the ingredients mentioned above
- Heat oil in a large saucepan over medium-high heat / flame.
- Add mushrooms and cook, stirring often, until all liquid has evaporated, about 10 minutes.
- Add butter, stirring until melted. Add leeks, garlic, and 1 teaspoon of the salt; cook, while stirring often, until leeks are tender, in about 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 (as per the 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 juice, and pepper.
- Divide pasta evenly among shallow bowls and serve topped with cheese.