One-Pot Mushroom and Leek Pasta
I get this weekly NYT Cooking newsletter that is usually interesting and sometimes inspiring. This one inspired me to explore a new pasta and flavor/texture combination. The feature of the one pot makes clean up easier and seems to allow flavors to permeate the pasta more fully.
3 Tbs olive oil
2 large leek, white part only, finely sliced (about 5 ounces)
1 large shallot, finely chopped
3 garlic cloves, finely chopped
3 cups mixed mushrooms, such as cremini, shiitake or oyster, torn or sliced (about 6 ounces)
1 lemon, halved
1/2 cup dry white wine
1 lbs short pasta, such as shells or bowties
4 cups stock, vegetable but chicken works too if your are not a vegan
3 Tbs unsalted butter
½ cup chopped fresh parsley, plus more for garnish
Kosher salt and black pepper, as you build the dish
1 cup grated Parmesan cheese or for lactose intolerants, Pecorino cheese
½ tsp red-pepper flakes
- Heat a wide, deep Dutch oven over medium-high. When hot, add the olive oil and leeks, reduce heat to medium and cook, stirring constantly, until softened and lightly golden, ~ 5 minutes.
- Stir in the shallots. garlic, red pepper flakes and mushrooms. Cook, undisturbed, for 2 minutes, then stir and cook, until the mushrooms start to caramelize and stick to the bottom of the pan, another 2 to 3 minutes. (This allows the water from the mushrooms to evaporate, encouraging caramelization.)
- Add the white wine and juice of one lemon half to deglaze the pan and stir to combine.
- Add the pasta and stock; stir well. Cover with lid and cook on medium heat ~ !5 – 20 minutes. Begin tasting pasta 10 minutes after you add it. (All pasta shapes and brands will have different cooking times. You want the pasta to be just tender.)
- Once the pasta is cooked, turn off the heat and add butter, parsley and half the cheese. Squeeze in the juice from the remaining lemon half and stir until butter is melted and cheese is dispersed. Season with salt and pepper.
To serve, top with cheese and more chopped parsley.