Main Dishesbluejeanchef
One Pot Pasta with Mushrooms, Leeks and Broccoli
This vegetarian one pot pasta with mushrooms, leeks and broccoli is perfect for a busy weeknight or a weekend pasta night. If you want to make it more decadent, stir some ricotta cheese in at the end.
👥 4 Servings⏱️ Prep & Cook: 27 min⏳ Prep: 15 min🔥 Cook: 12 min👤 Meredith📖 bluejeanchef
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
📝 Preparation Steps
1
Pre-heat a large sauteuse or sauté pan over medium-high heat. Add the olive oil and leeks and cook over medium heat, until the leeks start to soften – about ⏱️ 5 minutes.
olive oil1 tablespoonlarge leek (cleaned and sliced)1
2
Stir in the mushrooms and cook without stirring for 2 to ⏱️ 3 minutes so the mushrooms start to brown. Add the garlic and tarragon and toss, cooking for another minute or so.
garlic (smashed)2 cloves
3
Add the juice of ½ lemon and scrape up any brown bits on the bottom of the pan. Add the pasta, stock, and water, stirring well to ensure the pasta is covered with liquid. Toss the broccoli florets on top, cover the pan with a lid and simmer over medium heat for ⏱️ 10 minutes (or the time suggested on the box of pasta if using a different shape).
lemon (zest and juice)1water1 cup
4
When the pasta is al dente, remove the pan from the heat and stir in the butter, Parmesan cheese and parsley. Season to taste with juice from the remaining lemon half salt and freshly ground black pepper and serve with a sprinkling of lemon zest.
lemon (zest and juice)1Salt and freshly ground black pepper
Nutrition Facts
calories
762 kcal
fat Content
16 g
serving Size
1 of 4 servings
fiber Content
17 g
sugar Content
8 g
sodium Content
348 mg
protein Content
32 g
trans Fat Content
1 g
cholesterol Content
26 mg
carbohydrate Content
129 g
saturated Fat Content
7 g
unsaturated Fat Content
7 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback0 Reviews
Loading reviews...