Ingredients
Scale
- 12 oz (340 g) of your favorite pasta (fettuccine or pappardelle work beautifully)
- 2 large leeks, sliced thinly and cleaned thoroughly
- 8 oz (225 g) fresh mushrooms (cremini or portobello), sliced
- 1 cup (100 g) grated Gruyere cheese
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1/2 cup (120 ml) heavy cream
- Salt and freshly ground black pepper to taste
- Fresh thyme or parsley for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside, reserving about 1/2 cup of pasta water for later.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced leeks and a pinch of salt. Cook slowly, stirring occasionally, until the leeks turn golden brown and become sweetly caramelized, about 15-20 minutes.
- Add the sliced mushrooms to the skillet with the leeks. Cook until the mushrooms release their moisture and become tender, about 8-10 minutes. Remove from heat and set aside.
- In the same skillet, melt 1 tablespoon of butter and add minced garlic. Sauté for 1 minute until fragrant. Pour in the heavy cream and bring to a gentle simmer. Gradually add grated Gruyere cheese, stirring until melted and smooth. Season with salt and pepper to taste.
- Add the cooked pasta to the skillet with the sauce. Gently toss to coat, adding reserved pasta water if needed to achieve desired creaminess. Stir in the caramelized leeks and sautéed mushrooms. Warm through for 1-2 minutes, allowing flavors to meld.
Notes
- Use fresh, firm mushrooms for the best flavor and texture.
- Cook leeks slowly to achieve optimal caramelization and sweetness.
- Gradually add Gruyere cheese to avoid clumping and ensure a smooth sauce.
- Reserve pasta water to adjust the sauce consistency easily.
- For extra flavor, sprinkle with crushed red pepper flakes or a drizzle of truffle oil.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing, Simmering
- Cuisine: French-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 480 Kcal
- Sugar: 6g
- Sodium: 560mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 4g
- Protein: 19g
- Cholesterol: 65mg