Creamy One-Pot Mushroom and Leek Pasta
This incredibly satisfying pasta dish, packed with rich umami flavors, is prepared using just a single pot, a technique that enhances its taste. Once the leeks and mushrooms have caramelized and adhered to the pot's surface, they are deglazed to extract all the additional depth from the pan's bottom. (You can use any liquid for deglazing, whether water, wine, stock, vinegar, or tomato juice.)This recipe grants you the freedom to select your preferred mushrooms: a combination of Cremini and shiitake works well, but you can also opt for rehydrated porcinis. If you desire some greens to balance the richness, stir a few handfuls of baby spinach into the pasta just before switching off the heat.
Ingredients
- 3 tablespoons of olive oil
- 1 leek using only the white part, finely sliced (approximately 5 ounces)
- 2 garlic cloves finely chopped
- 3 cups of assorted mushrooms such as cremini, shiitake, or oyster, torn or sliced (about 6 ounces)
- 1 lemon cut in half
- 1 pound of short pasta such as orecchiette, cavatappi, gemelli, or penne
- 4 cups of vegetable stock
- 2 tablespoons of unsalted butter
- ½ cup of chopped fresh parsley with extra for garnish
- Kosher salt and black pepper
- 1 cup of whole-milk ricotta
- ½ to 1 teaspoon of red pepper flakes
Instructions
- Start by warming a wide, deep 12-inch skillet or Dutch oven over medium-high heat. Once it's hot, add the olive oil and the sliced leeks. Reduce the heat to medium and continue cooking, stirring constantly, until the leeks have softened and acquired a gentle golden hue, which should take about 5 minutes.
- Next, incorporate the chopped garlic and the assorted mushrooms. Allow them to cook without stirring for approximately 2 minutes, then give them a good stir and continue cooking undisturbed until the mushrooms begin to caramelize and adhere to the bottom of the pan, which should take an additional 2 to 3 minutes. This step helps evaporate the moisture from the mushrooms, promoting caramelization. To deglaze the pan and combine all the flavors, add the juice from one-half of the lemon.
- Now, add the pasta and the vegetable stock, ensuring thorough mixing. Cover with a lid and cook over medium heat. After adding it to the skillet, check the pasta for doneness after about 10 minutes. Remember that different pasta shapes and brands may have varying cooking times. You aim to have the pasta reach a state of just-tender perfection.
- After the pasta has reached its desired level of doneness, switch off the heat and incorporate the butter and chopped parsley. Squeeze the juice from the remaining half of the lemon into the mixture and stir until the butter is completely melted and evenly distributed—season with salt and pepper to taste.
- For serving, garnish with ricotta, a sprinkle of red pepper flakes (adjust according to your preference), and an additional scattering of chopped parsley.