One Pot Mushroom, Leek, & White Wine Pasta
Ready in 30 Mins
Serves 6 People
INGREDIENTS
3 tbsp. Olive oil
2 tbsp. butter
1 lb. mixed mushrooms (cremini work well), sliced
2 medium leeks, trimmed and thinly sliced
1 box Scratch Pasta ‘Semolina Fusilli’
1 cup white wine
½ cup heavy cream
½ cup parmesan cheese
2 tbsp. Chopped dill (optional)
2 tbsp. Chopped parsley
Juice and zest from one lemon
Salt and pepper to taste
1. Heat oil in a large saucepan over medium-high. Add mushrooms and cook, stirring often, until all liquid has evaporated.
2. Add butter, stirring until melted. Add leeks, garlic, and 1 teaspoon of salt; cook, stirring often, until leeks are tender, 4 to 5 minutes.
3. 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).
4. 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.
