Description
Silky, cheesy pasta loaded with sweet leeks and golden mushrooms in a rich Gruyère cream sauce.
Ingredients
Scale
- 12 oz fettuccine or tagliatelle
- 2 large leeks (thinly sliced)
- 8 oz cremini mushrooms (sliced)
- 1½ cups shredded Gruyère cheese
- 2 tablespoons butter
- 1 tablespoon olive oil
- 3 cloves garlic (minced)
- 1 cup heavy cream
- ½ cup grated Parmesan
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon thyme
- Fresh parsley (chopped)
Instructions
- Cook pasta in salted water until al dente. Reserve ½ cup pasta water and drain.
- Heat butter and olive oil in a skillet over medium heat. Add leeks and cook slowly until soft and caramelized, about 8–10 minutes.
- Add mushrooms and sauté until golden brown and slightly crisp on the edges. Stir in garlic and thyme.
- Pour in heavy cream and simmer gently until slightly thickened.
- Stir in Gruyère and Parmesan, whisking until melted and smooth.
- Toss in cooked pasta, adding reserved pasta water a little at a time to loosen the sauce.
- Finish with black pepper, parsley, and extra cheese before serving.
Notes
- For a vegetarian option, ensure the cheese is rennet-free.
- Adjust the amount of garlic and thyme according to taste.
- Can substitute other types of pasta if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 2g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 80mg