Description
A comforting pasta dish featuring caramelized leeks and earthy mushrooms, enriched with a creamy Gruyere cheese sauce.
Ingredients
Scale
- 12 ounces pasta (such as fettuccine or linguine)
- 2 tablespoons olive oil
- 2 medium leeks (white and light green parts only), thinly sliced
- 8 ounces cremini mushrooms, sliced
- 3 cloves garlic, minced
- 1/2 cup dry white cooking broth (or vegetable stock)
- 1/2 cup heavy cream
- 1 cup shredded Gruyere cheese
- 1/4 teaspoon freshly ground black pepper
- Salt, to taste
- 1/4 cup chopped fresh parsley (optional, for garnish)
Instructions
- Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package instructions until al dente, typically around 8-10 minutes. Reserve 1 cup of pasta cooking water before draining the pasta in a colander. Set aside.
- In the same large skillet, heat olive oil over medium heat. Add the sliced leeks and cook for about 8-10 minutes, stirring occasionally, until they begin to caramelize and turn golden brown.
- Toss in the sliced mushrooms and garlic, cooking for another 5-7 minutes, or until the mushrooms soften and merge their flavors with the leeks.
- Pour the dry white broth into the skillet, deglazing it to release any tasty bits stuck to the pan. Let it simmer for 2-3 minutes until slightly reduced.
- Stir in the heavy cream and bring the mixture to a gentle simmer. Gradually add the shredded Gruyere cheese, stirring continuously until fully melted and the sauce is silky smooth.
- Toss the drained pasta into the skillet with the sauce, adding reserved pasta water little by little until achieving the desired sauciness. Season with salt and freshly ground black pepper to taste. Serve hot, garnished with a sprinkle of fresh parsley.
Notes
You can prepare the leeks, mushrooms, and sauce a day in advance. Store in an airtight container in the refrigerator, then reheat gently before adding freshly cooked pasta.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 60mg