Description
A delightful dish that combines the earthy flavors of leeks and mushrooms with rich Gruyere cheese, perfect for busy weeknights or special gatherings.
Ingredients
- 12 ounces pasta (fettuccine or linguine)
- 2 tablespoons olive oil
- 2 medium leeks, thinly sliced (white and light green parts only)
- 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 pasta according to package instructions with salt in boiling water. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Sauté sliced leeks until soft and caramelized, about 8–10 minutes.
- Add sliced mushrooms and cook for an additional 4–5 minutes until brown. Stir in minced garlic and cook for 1 minute.
- Pour in broth and simmer for a couple of minutes. Reduce heat and stir in heavy cream. Gradually add shredded Gruyere cheese until melted and smooth, seasoning with pepper and salt.
- Combine cooked pasta with sauce and toss until well coated. Garnish with parsley if desired and serve hot.
Notes
This dish is best enjoyed fresh and warm. If reheating, add a splash of broth or cream to loosen the sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian