Description
A comforting pasta dish with caramelized leeks, earthy mushrooms, and creamy Gruyère cheese, perfect for weeknight dinners or special occasions.
Ingredients
Scale
- Pasta (your choice)
- 2 large leeks, sliced
- 8 oz mushrooms, sliced
- 2 tablespoons butter
- 1 cup heavy cream
- 1 cup Gruyère cheese, grated
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Cook the Pasta by boiling it according to package instructions until al dente. Drain and set aside, reserving some pasta water.
- Sauté the Leeks by melting butter in a skillet over medium heat and adding sliced leeks. Cook until caramelized, about 10 minutes.
- Add the Mushrooms and sauté for 5 minutes until tender and lightly browned.
- Simmer with Cream by reducing heat to low and pouring in the heavy cream. Let it simmer gently for a few minutes.
- Melt the Gruyère cheese by gradually stirring it into the cream mixture until fully combined.
- Season to Perfection with salt and pepper to taste.
- Combine with Pasta by tossing cooked pasta into the skillet and mixing until well coated. Add reserved pasta water if needed.
- Serve and Garnish the pasta hot with freshly chopped parsley, if desired.
Notes
Store leftovers in airtight containers in the fridge for up to 3 days. Reheat gently on the stove with a bit of cream or broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 660
- Sugar: 3g
- Sodium: 450mg
- Fat: 48g
- Saturated Fat: 24g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 130mg