One-Pot White Wine Pasta with Mushrooms and Leeks

• total time: 30 minutes

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

Directions

Gather the ingredients.

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; 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.

Notes

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.

Robin Bashinsky is a James Beard Award-winning food journalist and recipe developer. Known for injecting bold, global flavors into health-driven menus, he is the creative force behind the West Coast-influenced healthy comfort food at Blueroot in Birmingham, Alabama. His work has been featured in Cooking Light, EatingWell, Real Simple, Food & Wine, Southern Living, and others.

Active Time: 30 mins Total Time: 30 mins Yield: 6 servings

A delicious, satisfying meal that comes together in just 30 minutes using only one pot? Sign us up! 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.

Any short pasta like penne, casarecce, or pipe rigate is a great choice here. Take note of the suggested cooking time on the package; in the fourth step, you're instructed to cook your pasta three minutes short of al dente. Feel free to switch up the dish's flavor by adding tarragon instead of dill, or swap the herbs out for a different blend entirely. Similarly, you can substitute the cremini mushrooms with another variety if you'd like — you can even use soaked dried mushrooms, reserving the strained liquid for the water in the recipe.