Description
A rich and satisfying pasta dish combining earthy mushrooms and the nutty flavor of Gruyere cheese in a luscious sauce.
Ingredients
Scale
- 12 oz Pasta (fettuccine or linguine)
- 2 large Leeks (sliced; use only white and light green parts)
- 8 oz Mushrooms (cremini or button, sliced)
- 2 cloves Garlic (minced)
- 1.5 cups Gruyere Cheese (shredded)
- 0.5 cups Heavy Cream
- 2 tablespoons Unsalted Butter
- 2 tablespoons Olive Oil
- Salt and Freshly Ground Black Pepper (to taste)
- Fresh Parsley (chopped for garnish, optional)
Instructions
- Begin by cooking the pasta according to package instructions until al dente. Reserve about 1 cup of pasta water and drain the rest. Set it aside.
- Heat the olive oil and unsalted butter over medium heat in a large skillet. Once melted, add the sliced leeks and sauté until translucent, about 5 minutes.
- Add the garlic and mushrooms, seasoning with salt and pepper. Cook until the mushrooms are tender and the liquid has evaporated.
- Pour in the heavy cream and stir to combine, bringing the mixture to a gentle simmer.
- Gradually add the shredded Gruyere cheese, stirring until melted and creamy. If the sauce is too thick, add some reserved pasta water to reach your desired consistency.
- Toss the cooked pasta into the sauce, ensuring every strand is coated in the delightful creamy mixture.
- Serve immediately, garnished with freshly chopped parsley if desired.
Notes
For a creamier sauce, whisk in a bit of cream cheese along with the Gruyere. Consider adding spinach or kale for extra nutrition.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 40mg