One-Pot White Wine Pasta with Mushrooms and Leeks

Servings

6

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Directions

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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.

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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.

Total Time

Min

30

Active Time

Min

30

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Chefs

Robin Bashinsky

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Category

Pasta + Noodles

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