Super easy and flavourful – it doesn’t get any easier than this One Pot Pasta with Mushroom White Wine Sauce!
To be blunt… we were blown away by how good this pasta dish is! I can’t wait to make it again. This dish is definitely worthy of company but it is so easy you don’t have to wait for company to make it!
- This works well in one pot but be aware that the pasta is not entirely submerged in the sauce the way it would be if you were cooking it in a lot of water at a rolling boil. So stir often to ensure all the pasta gets good sauce coverage.
- You will want to test the pasta for al dente stage before adding the cream, cheese herbs etc. Start with the timing on the package for the type of pasta you are using and take off about 3 minutes. Because there is not a lot of liquid here like boiling in water the pasta will not get too soft or mushy. When the pasta is al dente to your liking proceed with adding the last ingredients and cook another 3 minutes or so to mix the ingredients and melt the cheese.
- I served it with microgreens for garnish, which added a hint of peppery notes to the dish. Use parsely or microgreen or herb of your choice.
Wine Pairing for Pasta with Mushroom White Wine Sauce
I had a dry Chardonnay open in the fridge so I used it in the sauce and served it at the table. Delicious! Any dry white wine will work here. If there is a citrus or lemon note in the wine like a Soave, Pinot Grigio or Grillo that would also be good.
The mushrooms and cheese here will also go well with a Sangiovese, Chianti or Pinot Noir.
One Pot Pasta with Mushroom White Wine Sauce
- 3 Tbps olive oil
- 2 lbs cremini mushrooms or mushrooms of your choice, trimmed and sliced
- 2 Tbsp butter
- 2 leeks thinly sliced white part only; about 1 1/2 cups
- 4 cloves garlic sliced thin
- 2 1/2 tsps coarse sea salt divided 1 + 1 1/2
- 1 lb rigatone or other short pasta such as penne, or casarecce
- 3 cups water
- 1 1/3 cup chicken broth use vegetable broth for vegetarian
- 2/3 cup dry white wine
- 1/2 cup whipping cream
- 1/2 cup Parmigiano-Reggiano, plus more for garnish grated, fresh preferred
- 2 Tbsps fresh dill, chopped or 1 tsp dried dill
- 2 Tbsps parsley, chopped or microgreens
- 1 tsp lemon zest, grated
- 1 1/2 tsps fresh lemon juice
- 1/2 tsp black pepper
- Heat oil in a large pot (large enough to hold finished dish) over medium high heat. Add the mushrooms and cook until liquid has evaporated. This make take 12 minutes or more.
- Add butter and stir to melt. Add the leeks, garlic and 1 tsp of the salt. Cook 4-5 minutes until leeks are tender.
- Stir in pasta, water, broth, wine and remaining 1 1/2 tsps salt. Increase heat to high an bring to a boil. Reduce heat to medium and cook according to package instructions less about 3 minutes. Stir to ensure pasta gets submerged in the sauce. Test for al dente before preceding to the next step. Timing will vary a bit depending on the type of pasta you use.
- Stir in the cream and mix well. Add the cheese herbs, lemon zest and juice and the pepper. Cook another 3 minutes or so and test for doneness. Not all the pasta is submerged in the sauce at all times so it is important to stir often and add time if necessary to get the desired doneness.
- Serve in shallow bowls with additional cheese for garnish if desired.