Description
A rich and comforting pasta dish featuring caramelized leeks, sautéed mushrooms, and creamy Gruyere cheese, all tossed with tender pasta in a luxurious sauce. Perfect for cozy nights or elegant dinners.
Ingredients
Scale
- 2 large leeks, thinly sliced
- 2 cups sliced cremini mushrooms
- 1 ½ cups grated Gruyere cheese
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- ¾ cup heavy cream
- 12 ounces dry pasta (such as fettuccine or rigatoni)
- 1 teaspoon salt, or to taste
- ½ teaspoon freshly cracked black pepper
- 1 teaspoon fresh thyme, chopped
Instructions
- Heat a large skillet over medium-low heat and a pot of salted water to boil.
- Add olive oil to the skillet, then add sliced leeks. Sauté for 12–15 minutes, stirring often, until golden and caramelized.
- Add mushrooms and garlic to the skillet. Cook for another 8–10 minutes until mushrooms are browned and tender.
- Stir in heavy cream and grated Gruyere cheese. Let it melt into a smooth sauce. Season with salt, pepper, and thyme.
- Cook pasta in the boiling water until al dente. Reserve ½ cup pasta water, then drain pasta.
- Add cooked pasta to the skillet and toss to coat. Use reserved pasta water to adjust sauce consistency as needed.
- Serve warm, topped with extra Gruyere and a sprinkle of thyme if desired.
Notes
- Caramelizing the leeks low and slow is key to deep flavor.
- Use freshly grated cheese for the smoothest melt.
- Reserve pasta water to help bind and loosen the sauce.
- To reheat, add a splash of cream or milk to revive the sauce.
Nutrition
- Serving Size: 1 bowl
- Calories: 560
- Sugar: 4g
- Sodium: 460mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 75mg
Keywords: caramelized leek pasta, mushroom pasta, gruyere pasta, creamy vegetarian pasta, comfort food pasta