Description
A creamy pasta dish that combines caramelized leeks and mushrooms with Gruyere cheese for a comforting meal.
Ingredients
Scale
- 12 ounces fettuccine or linguine
- 2 tablespoons olive oil
- 2 medium leeks, thinly sliced (white and light green parts only)
- 8 ounces sliced cremini mushrooms
- 3 cloves garlic, minced
- 1/2 cup dry 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
- Cook the pasta according to package instructions in a large pot of salted water. Once al dente, reserve a cup of pasta cooking water and drain the rest. Set the pasta aside.
- In a large skillet, heat the olive oil over medium heat. Add the sliced leeks and cook until tender and caramelized, about 5-7 minutes. Add the sliced mushrooms and cook for an additional 5 minutes. Stir in the minced garlic and cook for 1-2 minutes until fragrant.
- Pour in the dry cooking broth (or vegetable stock) and bring to a simmer. Let it reduce for a couple of minutes before adding the heavy cream. Stir in the shredded Gruyere cheese, season with salt and freshly ground black pepper.
- Add the cooked pasta to the skillet, stirring to combine. Use reserved pasta cooking water to adjust the sauce consistency if needed.
- Serve hot, garnished with chopped parsley if desired.
Notes
For variation, consider adding spinach or asparagus, and serve with a side salad or roasted vegetables.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 60mg
Keywords: pasta, comfort food, vegetarian, cheesy pasta, leeks, mushrooms
