Description
A comforting bowl of pasta with sweet, caramelized leeks and earthy mushrooms in a rich Gruyère cream sauce.
Ingredients
Scale
- 12 oz fettuccine or tagliatelle
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 2 large leeks, sliced (white and light green parts only)
- 10 oz cremini or baby bella mushrooms, sliced
- 3 garlic cloves, minced
- ½ cup dry white wine (or broth)
- 1 cup heavy cream
- 1 cup Gruyère cheese, shredded
- Salt and black pepper, to taste
- Fresh parsley, chopped, for garnish
- Parmesan, optional, for finishing
Instructions
- Cook pasta in salted water until al dente. Reserve ½ cup pasta water and drain.
- Heat oil and butter in a large skillet over medium heat. Add the sliced leeks and cook slowly, stirring occasionally, until they are deeply softened and caramelized, about 10 minutes.
- Add the sliced mushrooms to the skillet and cook until golden and their liquid has mostly evaporated, about 6–8 minutes. Stir in the minced garlic and cook for about 1 minute until fragrant.
- Deglaze the pan with the white wine or broth, cooking for about 2-3 minutes until slightly syrupy.
- Stir in the heavy cream and shredded Gruyère, mixing until smooth. Adjust the thickness with reserved pasta water as needed.
- Toss the drained pasta with the sauce until well coated. Season with salt and pepper, and garnish with chopped parsley and Parmesan if desired. Serve warm.
Notes
For the creamiest sauce, use freshly grated Gruyère. If altering for calorie counts, consider half-and-half instead of heavy cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: pasta, comfort food, vegetarian, leeks, mushrooms, Gruyère