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One-Pot White Wine Pasta With Mushrooms and Leeks


  • 3 tbsp Sicilian Blend EVOO
  • 1 lb cremini mushrooms, trimmed and sliced
  • 2 tbsp unsalted butter
  • 2 medium leeks, trimmed and thinly sliced (white and light green parts only)
  • 4 medium garlic cloves, thinly sliced
  •  2 1/2 teaspoons kosher salt
  • 1 lb 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 tbsp chopped fresh dill
  • 2 tbsp chopped fresh flat-leaf parsley
  • 1 tsp grated lemon zest plus 1 1/2 teaspoons fresh juice (from 1 lemon)
  • 1/2 tsp black pepper


  • 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 and 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.
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