Body
INGREDIENTS 3 tablespoons of extra-virgin olive oil 1 pound of cremini mushrooms, trimmed and sliced 2 tablespoons unsalted butter 2 medium leeks trimmed and thinly sliced (white and green parts only), about 1 ½ cups. 4 medium garlic cloves, thinly sliced 2 ½ teaspoons kosher salt, divided 1-pound short pasta, such as penne, casarecce, or pipe rigate 3 cups of water 1 1/3 cups low-sodium vegetable broth 2/3 cup dry white wine ½ cup heavy whipping cream ½ cup Parmigiano-Reggiano cheese, plus more for serving 2 tablespoons chopped, fresh dill 2 tablespoons chopped, fresh flat-leaf parsley 1 teaspoon grated lemon zest plus 1 ½ teaspoons fresh lemon juice ½ teaspoon black pepper DIRECTIONS Heat oil in a large saucepan (Dutch oven) over medium-high heat.