One-Pot Pasta with Mushrooms and Leeks

  • 18 Feb - 24 Feb, 2023
  • Mag The Weekly
  • Cookery


· 3 tablespoons olive oil

· 450 g cremini mushrooms, sliced

· 2 tablespoons unsalted butter

· 1½ cup thinly sliced leeks

· 4 garlic cloves, thinly sliced

· 2½ teaspoons kosher salt, divided

· 450 g short pasta

· 1½ vegetable broth

· ½ cup whipping cream

· ½ cup grated Parmigiano-Reggiano cheese

· 2 tablespoons chopped dill

· 2 tablespoons chopped parsley

· 1 teaspoon grated lemon zest

· ½ teaspoon black pepper


Heat oil in a saucepan over medium-high. Add mushrooms and cook until all liquid has evaporated, about 10 minutes. Add butter, stirring until melted. Add leeks, garlic, and one teaspoon salt and cook, stirring often, until leeks are tender. Stir in the pasta, water, stock and remaining salt. Increase heat to high and bring to a boil. Reduce heat to medium and simmer, stirring occasionally, until about three minutes short of al dente. Stir in the cream and simmer until sauce evenly coats pasta, about three minutes. Remove from the heat. Stir in cheese, herbs, lemon zest and juice, and pepper. Divide pasta evenly among shallow bowls and serve topped with cheese.