Description
A rich and creamy pasta featuring caramelized leeks, sautéed mushrooms, and nutty Gruyere cheese, tossed with tender pasta in a luxurious cream sauce.
Ingredients
12 oz fettuccine or linguine pasta
2 medium leeks, white and light green parts only, cleaned and sliced
10 oz cremini or baby bella mushrooms, sliced
3 tbsp unsalted butter
2 tbsp olive oil
3 cloves garlic, minced
1 cup heavy cream
1 cup Gruyere cheese, freshly grated
½ cup Parmesan cheese, freshly grated
½ cup vegetable or chicken broth
Salt and freshly cracked black pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions
Cook pasta in salted water until al dente. Reserve 1 cup pasta water, then drain.
In a large skillet, heat butter and olive oil over medium heat.
Add sliced leeks and cook slowly, stirring occasionally, until softened and golden, about 10 minutes.
Add mushrooms and cook until browned and tender, about 6 minutes.
Stir in garlic and cook for 1 minute until fragrant.
Pour in broth, scraping up any browned bits from the pan.
Reduce heat to low, stir in cream, Gruyere, and Parmesan until melted and smooth.
Toss in pasta, adding reserved pasta water as needed for creaminess.
Season generously with salt and pepper.
Garnish with parsley and serve immediately.
Notes
For a vegetarian version, ensure your Gruyere cheese uses vegetarian rennet.
Caramelizing the leeks low and slow is key for depth of flavor.
Reserve pasta water it helps the sauce cling to the pasta.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
Keywords: caramelized leek pasta, mushroom gruyere pasta, creamy pasta with mushrooms, leek and mushroom recipes, Italian vegetarian pasta