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.
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 medium lemon)
1/2 teaspoon black pepper
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.
