Description
A creamy pasta dish featuring caramelized leeks, sautéed mushrooms, and melted Gruyère cheese, creating a comforting and flavorful meal.
Ingredients
Scale
- 12 oz pasta (fettuccine or penne)
- 2 tbsp olive oil
- 2 large leeks, white and light green parts, thinly sliced
- 12 oz mushrooms (cremini or button), sliced
- 3 cloves garlic, minced
- 1 tbsp unsalted butter
- 1/2 cup dry white wine
- 1 cup heavy cream
- 1 cup Gruyère cheese, shredded
- 1/2 tsp thyme
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the pasta according to the package instructions until al dente. Reserve ½ cup of the pasta water and drain the rest.
- In a large skillet, heat the olive oil over medium heat. Add the sliced leeks and cook slowly for about 10–12 minutes until soft and caramelized.
- Add the sliced mushrooms and butter to the skillet, cooking until the mushrooms are golden brown.
- Toss in minced garlic and thyme, sautéing for about one minute.
- Deglaze the skillet with the dry white wine, reducing until half the liquid remains.
- Stir in the heavy cream and bring to a gentle simmer. Slowly add the Gruyère cheese until melted.
- Toss in the cooked pasta, adding reserved pasta water as needed for a silky sauce. Season with salt and black pepper to taste, and garnish with parsley before serving.
Notes
The sauce can be prepared ahead of time. Reheat gently with cream to maintain texture. Experiment with different cheeses or add spinach for extra nutrients.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 6g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 60mg