One-Pot Sauteed Mushroom and Leek Pasta

Craving a cozy, flavorful vegetarian pasta dish that's easy on clean-up? This one-pot mushroom and leek pasta is your answer! This recipe is packed with umami from the mushrooms and sweet, subtle onioniness from the leeks, all cooked together in a luxurious yet simple sauce (without cream).

📝 Ingredients

• 8 ounces Baby Bella mushrooms (sliced)
• 3 Tablespoons unsalted butter
• 2 large leeks (thinly sliced in half moons)
• 5-6 cloves garlic (minced)
• 1/4 teaspoon red pepper flakes
• 1 teaspoon Italian seasoning (or fresh thyme)
• Freshly ground black pepper (to taste)
• 4 cups vegetable stock
• 1 1/2 cups water
• 3/4-1 teaspoon kosher salt (divided)
• 16 ounces dried farfalle pasta
• 1/2 cup freshly shredded parmesan cheese (or 1/4 cup grated)
• Fresh parsley or chives (chopped, for garnish)

👨‍🍳 Instructions

1. 1In a Dutch oven or large stock pot, saute the mushrooms over medium heat (in a dry pan!) for about 5 minutes until their water begins to release. Add the butter to melt, then stir in the sliced leeks with a pinch of salt. Cook for about 3 minutes.
2. 2Add the minced garlic, continuing to saute for 2-3 minutes. The leeks should be tender at this point; add red pepper flakes, Italian seasoning, and freshly ground black pepper.
3. 3Stir in the vegetable stock and water, along with the remaining salt, and bring to a boil. I recommend adding a total of 3/4 teaspoon to start, and adding an additional 1/4 teaspoon if needed at the end.
4. 4Boil the pasta for around 14 minutes, stirring often so it cooks evenly. Check the cook time for al dente pasta according to the packaging directions to adjust the timing if needed. You will likely add about 2-3 minutes to that time. A few minutes before, check the doneness of the pasta. Once al dente, stir in the parmesan cheese.
5. 5Serve with a garnish of chopped parsley or sliced chives and additional parmesan cheese as desired. Enjoy!