Ingredients

• 3 tablespoons extra-virgin olive oil
• 1 pound cremini mushrooms, trimmed and sliced
• 2 tablespoons unsalted butter
• 2 medium leeks, trimmed and thinly sliced (white and light green parts only), about 1 1 /2 cups
• 4 medium garlic cloves, thinly sliced
• 2 1/2 teaspoons kosher salt, divided
• 1 pound short pasta, such as penne, casarecce, or pipe rigate
• 3 c. water
• 1 1/3 cups low-sodium vegetable broth
• 2/3 cup dry white wine
• 1/2 cup heavy whipping cream
• 1/2 cup grated Parmigiano-Reggiano cheese (about 2 ounces), plus more for serving
• 2 tablespoons chopped fresh dill
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 teaspoon grated lemon zest plus 1 1/2 teaspoons fresh juice (from 1 lemon)
• 1/2 teaspoon black pepper

Directions

• 1. Gather the ingredients.
• 2. Heat oil in a large saucepan over medium-high. Add mushrooms and cook, stirring often, until all liquid has evaporated, about 12 minutes.
• 3. Add butter, stirring until melted. Add leeks, garlic, and 1 teaspoon of the salt; cook, stirring often, until leeks are tender, 4 to 5 minutes.
• 4. Stir in pasta, water, stock, wine, and remaining 1 1/2 teaspoons salt. Increase heat to high and bring to a boil. Reduce heat to medium and simmer, stirring occasionally, until about 3 minutes short of al dente (check cook time on package).
• 5. Stir in cream and simmer until sauce evenly coats pasta, about 3 minutes. Remove from heat. Stir in cheese, herbs, lemon zest and juice, and pepper. Divide pasta evenly among shallow bowls and serve topped with cheese.

Photos