Ingredients
Scale
- 8 oz pasta (your choice: spaghetti, fettuccine, or penne work well)
- 2 tablespoons olive oil
- 1 large leek, cleaned and thinly sliced (leeks can hold dirt, so be sure to rinse them well)
- 2 cups mushrooms, sliced (cremini, button, or a mix of wild mushrooms)
- 3 cloves garlic, minced
- 1/2 cup dry white wine (or vegetable broth if you prefer to skip alcohol)
- 1 cup heavy cream
- 1 1/2 cups Gruyère cheese, grated (this is where the magic happens—Gruyère adds a nutty, creamy texture)
- Salt and pepper to taste
- Fresh thyme (optional, for a fragrant herb boost)
- Fresh parsley, chopped (for garnish)
Instructions
- Prep your ingredients: Start by preparing all your ingredients. Slice the leeks thinly, making sure to wash them well (they tend to trap dirt between the layers). Slice the mushrooms, mince the garlic, and grate the Gruyère. You’ll also want to bring a pot of salted water to a boil for the pasta.
- Cook the pasta: While you’re working on the sauce, cook your pasta according to the package instructions. Make sure to reserve about a cup of pasta water before draining—this starchy water will help thicken the sauce later.
- Caramelize the leeks: In a large skillet, heat the olive oil over medium heat. Add the sliced leeks and sauté them for about 10-12 minutes, stirring occasionally, until they turn golden brown and soft. Be patient here—the caramelization process brings out a natural sweetness that makes all the difference in this dish.
- Cook the mushrooms: Once the leeks are beautifully caramelized, add the sliced mushrooms to the pan. Cook them for 5-7 minutes, allowing them to soften and release their juices. Stir in the garlic and cook for another minute, until fragrant.
- Deglaze the pan: At this point, add the dry white wine (or vegetable broth) to the pan to deglaze it. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. Let the wine reduce by half for about 2-3 minutes.
- Make the sauce: Lower the heat and add the heavy cream to the pan, stirring to combine everything. Bring the mixture to a simmer, and let it cook for 3-5 minutes until it thickens slightly.
- Add the cheese: Stir in the grated Gruyère cheese and continue to cook, stirring frequently, until the cheese is melted and the sauce is creamy. Season with salt and pepper to taste.
- Combine pasta and sauce: Add the cooked pasta to the skillet with the sauce. Toss everything together, adding a bit of reserved pasta water if the sauce is too thick. You want a creamy, silky consistency that coats the pasta perfectly.
- Garnish and serve: Serve the pasta hot, garnished with fresh parsley and a sprinkle of extra Gruyère if desired. The fresh parsley adds a pop of color and freshness to balance out the richness of the dish.
Nutrition
- Serving Size: 4
- Calories: 600