One Pot Mushroom-Leek Pasta

1. Cook the Leeks

Begin by heating the olive oil in a wide, deep 12-inch skillet or Dutch oven until it’s hot. Add the finely sliced leeks and reduce the heat to medium-low. Cook the leeks, stirring constantly for about 5 minutes, until they are softened and lightly golden.

2. Add Garlic and Mushrooms

Next, stir in the finely chopped garlic and mixed mushrooms. Allow them to cook undisturbed for about 2 minutes to develop a rich flavor, then stir and continue cooking for another 2-3 minutes until the mushrooms are tender and aromatic. Squeeze the juice of half a lemon into the skillet, stirring to deglaze the pan and combine the flavors.

3. Cook Pasta

Add the short pasta and vegetable stock to the skillet, stirring to ensure the pasta is evenly distributed. Cover the skillet with a lid and cook on medium heat. Begin tasting the pasta after 10 minutes; you want it to be just tender.

4. Finish the Dish

Once the pasta is perfectly cooked, turn off the heat and add the unsalted butter and chopped fresh parsley to the skillet. Squeeze the juice from the remaining lemon half over the mixture and stir until the butter is melted and well distributed. Season with kosher salt and black pepper to taste.

5. Serve

To serve, top the pasta with dollops of whole-milk ricotta, a sprinkle of red-pepper flakes, and additional chopped parsley for a fresh, vibrant finish.