Creamy Mushroom Gruyere Pasta
A delightful dish that combines fresh leeks, earthy mushrooms, and rich Gruyere cheese in a creamy pasta sauce, perfect for cozy nights or impressing guests.
Ingredients
Main Ingredients
- 12 oz Pasta (fettuccine or linguine) For optimal texture
- 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 (to taste)
- Freshly Ground Black Pepper (to taste)
- Fresh Parsley (for garnish, optional)
Instructions
Cooking the Pasta
- Boil water in a large pot. Once boiling, add salt and introduce the pasta. Cook according to package instructions until al dente.
Making the Sauce
- Heat olive oil and butter in a large skillet over medium heat. Melt the butter completely.
- Add sliced leeks and sauté for about 5 minutes until they soften and caramelize.
- Toss in sliced mushrooms and minced garlic. Cook for 5-7 minutes, stirring frequently, until the mushrooms are golden brown.
- Season with salt and pepper.
- Lower heat and pour in the heavy cream. Stir to combine.
- Add the shredded Gruyere cheese gradually, stirring until it melts and the sauce is creamy.
Combining Pasta and Sauce
- Drain the pasta, reserving a small cup of pasta water. Add the drained pasta to the skillet with the sauce.
- Toss gently to coat each strand of pasta with the sauce. Add reserved pasta water if the sauce is too thick.
- Serve immediately, garnished with fresh parsley.
Notes
This dish is best enjoyed hot, served immediately. For variations, consider adding vegetables, protein, or different cheese types to enhance the flavors.