One-Pot White Wine Gluten-Free Garlic Chive Rooster Combs with Mushrooms and Leeks

Serving Size: 2-3
Prep Time:  15 Minutes
Cook Time: 30 Minutes
Total Time: 45 Minutes


8-9 oz. Pappardelle's Gluten-Free Garlic Chive Rooster Comb
1-1/2 Tbsp. extra-virgin olive oil
1/2 lb. cremini mushrooms, trimmed & sliced
1 Tbsp. unsalted butter
1 medium leek, white and light green parts only, trimmed & thinly sliced
2 medium cloves garlic, thinly sliced
1-1/4 tsp. kosher salt, divided
1-1/2 cups water
1-1/3 cups low-sodium vegetable broth
1/3 cup dry white wine
1/4 cup heavy whipping cream
1/4 cup grated Parmigiano-Reggiano cheese, plus more for serving
1 Tbsp. fresh dill, chopped
2 Tbsp. fresh flat-leaf parsley, chopped
1/2 tsp. grated lemon zest, plus
3/4 tsp. fresh juice (from 1 lemon)
1/4 tsp. black pepper


  1. Heat olive oil in a large saucepan over medium-high heat. Add mushrooms and cook, stirring often, until all liquid has evaporated, about 12 minutes.
  2. Add butter, stirring until melted. Add leeks, garlic, and 1 tsp. salt. Cook, stirring often, until leeks are tender, about 4-5 minutes.
  3. Stir in pasta, water, stock, wine, and remaining salt. Increase heat to high and bring to a boil. Reduce heat to medium and simmer, stirring occasionally, until about 3 minutes short of al dente, about 5-8 minutes.
  4. Stir in cream and simmer until sauce evenly coats pasta, about 3 minutes. Remove from heat. Stir in cheese, herbs, lemon zest and juice, and pepper. 
  5. Divide pasta into serving dishes and garnish with cheese. Serve and enjoy!