Creamy Mushroom Pasta

x 1

Pasta
Vegetarian
Main Dish
Comfort Food

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)
  • 4 medium garlic cloves
  • 2 1/2 teaspoons kosher salt
  • 1 pound short pasta
  • 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
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 teaspoon grated lemon zest
  • 1 1/2 teaspoons fresh lemon juice
  • 1/2 teaspoon black pepper

Preparation

  1. Gather the ingredients.
  2. Heat oil in a large saucepan over medium-high. Add mushrooms and cook, stirring often, until all liquid has evaporated, about 12 minutes.
  3. 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.
  4. 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).
  5. 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.