This is an easy and delicious one pot meal to make for a weeknight. It has a light and creamy sauce, and if you love mushrooms, like me, this really hits the spot. This dish is easy to personalize to your likes as well. It calls for dill as the flavoring herb, but would also be good with tarragon, sage or thyme.
3 tablespoons olive oil
1 lb cremini or white button mushrooms, sliced
2 medium leeks, white and light green parts thinly sliced
4 medium garlic cloves, chopped
2 tablespoons unsalted butter
1 teaspoon salt
1 cup water
1 1/3 cups vegetable or chicken broth
2/3 dry white wine
1/2 cup heavy whipping cream
1/2 cup grated Parmesan cheese, plus more for serving
2 teaspoons dill
1 teaspoon grated lemon zest
1 1/2 teaspoons lemon juice
salt and pepper to taste
First, prepare your mushrooms, leeks and garlic.
Heat the olive oil in a large saucepan (big enough to fit your pasta and liquid). Add mushrooms and sauté over medium heat for 8-10 minutes. Add the butter and stir until it melts. Then add the leeks, garlic and salt. Stir often until the leeks are soft, about 5 minutes.
Stir in the pasta and 3 cups of liquid (wine, broth and water). Bring to a boil. Reduce heat to a simmer and cook, stirring occasionally until 3 minutes short of al dente, usually this is the time on the package. Stir in the cream and simmer, stirring to coat the pasta with the sauce for 3 more minutes. Remove from heat and mix in the cheese, herbs, lemon zest, lemon juice, salt and pepper to taste. Serve with a sprinkle of parmesan on top.