Description
A cozy and gourmet pasta dish featuring caramelized leeks, sautéed mushrooms, and creamy Gruyere cheese for an elegant, comforting meal.
Ingredients
- 12 oz pasta (fettuccine or linguine)
- 2 large leeks, cleaned and thinly sliced
- 8 oz cremini or baby bella mushrooms, sliced
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1/2 cup dry white wine (optional)
- 1 cup heavy cream
- 1 cup grated Gruyere cheese
- 1/2 tsp salt, or to taste
- 1/4 tsp black pepper
- 1/4 tsp thyme (fresh or dried)
- 1/4 cup pasta water (as needed)
Instructions
- Cook the pasta according to package instructions until al dente. Reserve pasta water and set aside.
- Heat the butter and olive oil in a large skillet over medium heat.
- Add the sliced leeks and cook for 10–15 minutes until soft and caramelized.
- Add the mushrooms and continue cooking until browned and reduced, about 6–8 minutes.
- Stir in the garlic and cook for 1 minute until fragrant.
- Pour in the white wine and simmer until mostly evaporated.
- Add the heavy cream and thyme, stirring to combine, and simmer for 3–4 minutes.
- Reduce heat to low, then stir in the Gruyere cheese until melted and creamy.
- Season with salt and pepper.
- Add the cooked pasta to the sauce, tossing to coat. Add splashes of pasta water as needed to loosen the sauce.
- Serve warm and garnish with extra Gruyere or herbs if desired.
Notes
- For extra flavor, add a splash of lemon juice before serving.
- Use smoked Gruyere for a deeper, richer aroma.
- Substitute heavy cream with half-and-half for a lighter version.
- Great with spinach or kale added in the final minutes.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: European