Equipment
Ingredients
Vegetables & Aromatics
- 450 g mixed mushrooms (cremini, shiitake, or oyster), cleaned and sliced
- 2 leeks, white and light green parts only, sliced into half-moons
- 3 garlic, minced
- 1 fresh thyme leaves, picked
Pantry & Base
- 30 ml olive oil
- 30 g unsalted butter
- 350 g dried orecchiette pasta
- 850 ml vegetable stock, hot
- 60 ml dry white wine
- 10 ml soy sauce
Finish
- 120 g whole milk ricotta cheese
- 40 g parmesan cheese, freshly grated
- 1 lemon, zest only
- black pepper, freshly cracked
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 640 kcal
- Protein
- 25 g
- Carbohydrates
- 87 g
- Fat
- 22 g
- Fiber
- 6 g
- Sugar
- 8 g
- Sodium
- 1322 mg
- Saturated Fat
- 8 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 9 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 38 mg
- Potassium
- 827 mg
- Calcium
- 350 mg
- Iron
- 5.4 mg
- Magnesium
- 51 mg
- Phosphorus
- 276 mg
- Zinc
- 1.5 mg
- Vitamin A
- 202 mcg
- Vitamin C
- 28 mg
- Vitamin D
- 0.3 mcg
- Vitamin E
- 1.4 mg
- Vitamin K
- 10 mcg
- Vitamin B6
- 0.5 mg
- Vitamin B12
- 0.4 mcg
- Thiamin
- 0.15 mg
- Riboflavin
- 0.64 mg
- Niacin
- 4.5 mg
- Folate
- 27 mcg
- Water
- 155 g
- Alcohol
- 0 g
- Caffeine
- 0 mg
Sources: Aggregated Public Data, USDA FoodData Central
Method
Clean the leeks thoroughly. Slice them into half-moons and submerge in a bowl of cold water to release grit. Lift them out (leaving grit at the bottom) and pat dry.
Heat olive oil in a Dutch oven over medium-high heat. Add the mushrooms in a single layer (work in two batches if necessary) and cook undisturbed until deep golden brown. Stir and cook for another 2-3 minutes.
Reduce heat to medium. Add the butter to the pot with the mushrooms. Add the leeks and a pinch of salt. Sauté until the leeks are very soft and sweet, but not burnt.
Stir in the minced garlic and thyme, cooking for 1 minute until fragrant. Deglaze the pan with white wine, scraping up any browned bits (fond) from the bottom.
Add the vegetable stock, soy sauce, and the dry pasta. Ensure the pasta is mostly submerged. Bring to a boil, then reduce heat to a simmer.
Once pasta is cooked and a creamy starchy sauce remains, turn off the heat. Fold in the ricotta, parmesan, and lemon zest. Season generously with black pepper. If too thick, add a splash of water.
Chef's Notes
- Do not salt the mushrooms until after they have browned; salting early draws out moisture and causes them to steam rather than sear.
- Orecchiette is ideal here because the little cup shapes catch the creamy ricotta sauce and mushroom bits.
- The soy sauce is not traditional Italian, but it adds a crucial 'meatiness' to the mushroom base that mimics beef stock.
- If using Penne instead of Orecchiette, you may need slightly more liquid (approx. 50ml extra) as the tubes absorb heavily.
- Washing leeks is the most critical prep step; sand ruins the texture instantly.
Storage
Refrigerator: 3 days — Pasta may absorb more liquid; add a splash of water when reheating.
Reheating: Gently reheat on the stove with a splash of water or milk to loosen the sauce.
Troubleshooting
Pasta is still hard but liquid is gone
Cause: Heat was too high (evaporation) or pasta shape requires more hydration
Fix: Add 50-100ml of hot water or stock and continue cooking for 2-3 minutes
Prevention: Keep a lid partially on during simmering or use lower heat
Cultural Context
While based on the Italian 'pasta risottata' technique where pasta is cooked in its own sauce like rice, this specific combination highlights the modern focus on vegetable-forward, umami-dense comfort food suitable for weeknight cooking.
