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Ingredients
Scale
- 12 ounces pasta (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
- Bring a large pot of salted water to a boil and cook pasta until al dente, reserving 1/2 cup water before draining.
- Heat olive oil in a large skillet over medium heat and sauté leeks until soft and caramelized.
- Add mushrooms and garlic, cooking until golden and fragrant.
- Stir in white cooking broth, increase heat to medium-high and reduce for 2 minutes; then add cream and Gruyere, mixing until creamy.
- Combine drained pasta with the sauce, adjusting consistency with reserved pasta water as needed, and season with salt and pepper.
- Serve warm, garnished with fresh parsley if desired.
Notes
For extra flavor, add a splash of white wine after sautéing leeks and mushrooms.
Do not rush the caramelization; allow leeks to develop their sweetness.
Substitute Gruyere cheese with Fontina or Parmesan for different flavors.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 45mg