Mushroom Leek White Wine Pasta
Serves: 6
Total Cook Time: 50
Prep Time: 20
Cook Time: 30
Ingredients
- 3 TBSP olive oil
- 1 pound cremini mushrooms (trimmed and sliced)
- 2 TBSP butter
- 3 Medium leeks (trimmed and thinly sliced)
- 2.5 tsp salt, divided
- 1 pound short pasta (penne, casarecce, pipe rigate)
- 3 cups water
- 1 1/3 cup low sodium veg broth
- 2/3 cup dry white wine (Sauvignon blanc)
- 1/2 cup whole dairy free milk
- 1 TBSP corn starch
- 1/2 cup Parmesan cheese
- 2 TBSP fresh dill
- 2 TBSP fresh parsley
- 1 tsp grated lemon zest and 1.5 tsp juice
- 1/2 tsp pepper
Instructions
- Heat oil in large pot (Dutch oven) over medium heat. Add mushrooms and cook, stir often until liquid has evaporated, about 12 min.
- Add butter, stir until melted. Add leeks, garlic, and 1 tsp salt. Cook stirring often until leeks tender, 4-5 min.
- Stir in pasta, water, stock, wine and 1 tsp of salt. Increase heat to bring to boil.
- While bringing to boil heat up whole milk and cornstarch mixture in small sauce pan.
- Once boiling, reduce heat to medium and simmer, stirring occasionally until about 3 minutes short of al dente (check pasta packaging).
- Stir in thicken milk and simmer until sauce evenly coats pasta (3 min).
- Remove from heat, stir in herbs, pepper, lemon zest and juice. Add 1/2 cup Parmesan cheese if dairy free.
- Divide into bowls and serve with more cheese if desired.
