Description
This creamy pasta dish features caramelized leeks and sautéed mushrooms in a rich Gruyere cheese sauce. Ready in 35 minutes, it’s a comforting and elegant meal perfect for weeknights or special dinners. Easy to make and versatile, this recipe is sure to satisfy.
Ingredients
12 ounces pasta (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)
Instructions
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Cook pasta in salted boiling water until al dente. Reserve 1/2 cup pasta water, then drain.
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Heat olive oil in a large skillet over medium heat. Cook leeks for 6-8 minutes until soft and golden.
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Add mushrooms and cook 5-7 minutes until browned and tender.
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Stir in garlic and cook 1 minute until fragrant.
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Pour in broth and simmer for 2 minutes, scraping the pan.
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Add cream and simmer 3-4 minutes until slightly thickened.
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Stir in Gruyere cheese until melted. Season with salt and pepper.
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Toss pasta in sauce, adding reserved water as needed. Garnish with parsley and serve.
Notes
- For a vegan version, substitute cream and cheese with plant-based alternatives.
- Use gluten-free pasta for a gluten-free meal.
- Add cooked protein or greens for variation.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main course, Pasta
- Method: Stovetop
- Cuisine: American / European fusion
