Description
A sophisticated one-pot comfort meal that features earthy cremini mushrooms and sweet leeks simmered with pasta. By cooking the pasta directly in the broth, the starches create a velvety, restaurant-quality sauce without the need for draining. This recipe uses non-alcoholic white grape juice or high-quality white wine vinegar diluted in broth to achieve the signature brightness and acidity, making it family-friendly and elegantly delicious for any night of the week.
Ingredients
3 tablespoons extra-virgin olive oil
1 pound cremini mushrooms, trimmed and thinly sliced
2 tablespoons unsalted butter
2 medium leeks, white and light green parts only, sliced and rinsed
4 garlic cloves, thinly sliced
1/2 cup white grape juice mixed with 1 tablespoon white wine vinegar (alcohol-free substitute)
1 pound pasta (such as linguine or penne)
4 cups vegetable broth
1/2 cup heavy cream
1/2 cup grated Parmigiano-Reggiano cheese
1 tablespoon fresh lemon zest
1/4 cup fresh parsley, chopped
Salt and freshly cracked black pepper to taste
Instructions
Heat olive oil in a large deep skillet or Dutch oven over medium-high heat.
Add the sliced mushrooms and cook until golden brown and moisture has evaporated.
Add butter and sliced leeks; sauté until the leeks are soft and translucent, about 5 minutes.
Add the garlic and cook for 1 minute until fragrant.
Pour in the non-alcoholic white wine substitute mixture, scraping up any browned bits from the bottom of the pan.
Add the dry pasta and vegetable broth, ensuring the pasta is mostly submerged.
Bring to a simmer and cook, stirring occasionally, until the pasta is al dente and the liquid has reduced into a thick sauce, about 10-12 minutes.
Stir in the heavy cream and Parmigiano-Reggiano until melted and glossy.
Remove from heat and stir in the lemon zest and fresh parsley.
Season well with salt and pepper before serving.
Notes
Ensure leeks are rinsed thoroughly as dirt often hides between the layers. If the pasta absorbs the liquid too quickly before it is cooked al dente, add a splash more broth. Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1.5 cups
- Calories: 480
- Sugar: 5g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 8g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 35mg