Description
A creamy, cheesy pasta dish blending earthy leeks and savory mushrooms for a comforting meal.
Ingredients
Scale
- 12 ounces pasta (such as fettuccine or linguine)
- 2 tablespoons olive oil
- 2 medium leeks (white and light green parts only), thinly sliced
- 8 ounces cremini mushrooms, sliced
- 3 cloves garlic, minced
- 1/2 cup dry white 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 salted water until al dente; drain and set aside.
- In a skillet, heat olive oil over medium heat, sauté leeks for about 5-7 minutes until golden and tender.
- Add sliced mushrooms and cook for an additional 5-6 minutes until browned.
- Add minced garlic and cook for 1 minute.
- Pour in the broth and simmer to reduce slightly.
- Lower heat, add heavy cream and Gruyere cheese, stirring until melted.
- Toss the cooked pasta in the sauce, adding reserved pasta water as needed for consistency.
- Divide among bowls, garnish with parsley, and serve warm.
Notes
Wash leeks thoroughly to remove dirt. Feel free to substitute cremini mushrooms with other varieties and adjust creamy texture by using more or less cream.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 3g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 70mg