Description
A delightful dish that combines the earthy flavors of sautéed leeks and mushrooms in a creamy Gruyere sauce, perfect for family dinners or impressing guests.
Ingredients
- 12 ounces pasta (fettuccine or linguine)
- 2 tablespoons olive oil
- 2 medium leeks (white and light green parts), thinly sliced
- 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 the pasta in a large pot of boiling salted water according to the package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add sliced leeks and cook until soft and slightly caramelized, about 8-10 minutes. Stir occasionally.
- Add sliced cremini mushrooms and minced garlic. Sauté until mushrooms are tender and garlic is fragrant.
- Pour in the dry white cooking broth and simmer for about 5 minutes, reducing it slightly.
- Reduce heat to low, add heavy cream and shredded Gruyere cheese, and stir to combine. Season with black pepper and salt to taste.
- Toss the cooked pasta into the skillet with the sauce and mix until well-coated. Serve immediately, garnished with fresh parsley if desired.
Notes
Use fresh ingredients for enhanced flavor. This dish can be stored for up to 3 days in the refrigerator, or the sauce can be frozen for up to 3 months separately from the pasta.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian