Description
A comforting pasta dish featuring caramelized leeks, sautéed mushrooms, and creamy Gruyère cheese for a decadent dining experience.
Ingredients
Scale
- 12 ounces pasta (such as fettuccine or linguine)
- 2 tablespoons olive oil
- 2 medium leeks (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 boil. Add the pasta and cook until al dente, then reserve 1/2 cup of pasta water and drain the rest.
- In a large skillet, heat the olive oil over medium heat. Add the leeks and sauté for 5-7 minutes until tender.
- Add the mushrooms and cook until golden brown, about 8 minutes. Stir in the garlic and cook for 1-2 minutes.
- Pour in the broth, deglazing the pan and simmering for a few minutes.
- Reduce the heat, stir in the cream, and add the Gruyère cheese, mixing until melted. Season with salt and pepper to taste.
- Combine the cooked pasta with the sauce, tossing to coat. Add reserved pasta water if too thick.
- Plate the pasta and garnish with parsley. Serve warm.
Notes
Make-ahead tips include preparing the caramelized leeks and mushrooms in advance. Fresh leeks can be substituted with sweet onions.
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 5g
- Sodium: 500mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 80mg