Description
A rich and creamy pasta dish made with Gruyere cheese, tender mushrooms, and leeks, perfect for a cozy dinner.
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
- Cook the Pasta: In a large pot of boiling salted water, cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the rest.
- Sauté the Vegetables: In a large skillet, heat the olive oil and butter over medium heat. Add the sliced leeks and cook until they start to soften. Then, toss in the mushrooms and garlic, cooking until the mushrooms release their moisture and are tender.
- Make the Sauce: Lower the heat and stir in the heavy cream. Gradually add the Gruyere cheese, stirring until melted and smooth. If the sauce is too thick, add some reserved pasta water to reach your desired consistency.
- Combine: Add the drained pasta to the skillet, mixing everything together until the pasta is well coated with the creamy sauce. Season with salt and pepper to taste.
- Serve: Garnish with freshly chopped parsley before serving, and enjoy your creamy, savory pasta!
Notes
For a vegan option, substitute heavy cream with coconut cream and use nutritional yeast for Gruyere cheese. Save pasta water for sauce consistency.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 75mg