This dish comes together in just one-pot. It’s a perfect combination of umami flavors, with savory mushrooms and lightly caramelized leeks. The distinct taste of all the ingredients and the broth are slowly absorbed by the pasta infusing this dish with tons of flavors. It is a magical blend in under 30 minutes, a one-pot wonder perfect for a weeknight dinner.
Remember leeks need to be trimmed, sliced and triple washed to remove all the dirt. Feel free to use any broth flavor you like. Always taste and season at every step, adjust to your liking!
Prep time: 15min - Cook time: 30min - Total time: 45min
1 pound short-grain pasta
1 pound mushrooms, sliced
2 leeks, thinly sliced (white and light green parts only)
1 shallot, chopped
1 garlic clove, chopped
3 tablespoons olive oil
3 tablespoons unsalted butter
2 cups vegetable or chicken broth
1/4 cup dry white wine
1/4 cup heavy whipping cream
1/2 cup grated parmesan cheese
2 tablespoons chives, chopped
2 tablespoons parsley, chopped
Salt & Pepper to taste
In a large saucepan heat oil over medium-high. Add mushrooms, and cook, stirring often, until all liquid has evaporated and the color is golden, about 10 minutes.
Add butter, leeks, shallots, garlic, and salt, and cook, stirring often, about 5 minutes.
Add wine, stir and wait until it has evaporated about 2-3 minutes.
When all the wine has evaporated, stir in pasta, 2 cups of water, and stock. Increase heat to high, and bring to a boil. Reduce heat to medium, and simmer, stirring occasionally, until pasta is a little less cooked than al dente, about 7 minutes.
Stir in cream, and simmer until sauce evenly coats pasta, about 3 minutes. Stir in cheese, herbs, salt, and pepper.
Serve immediately, topped with more cheese.