Description
A delicious pasta dish featuring caramelized leeks and mushrooms, enriched with creamy Gruyere cheese.
Ingredients
Scale
- 8 ounces pasta (your choice, such as penne or fettuccine)
- 2 tablespoons olive oil
- 2 medium leeks, cleaned and sliced
- 8 ounces mushrooms, sliced (such as cremini or button)
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- ½ cup heavy cream
- 1 cup grated Gruyere cheese
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside, reserving ½ cup of the pasta water.
- In a large skillet, heat the olive oil over medium heat. Add the sliced leeks and cook for about 5 minutes, stirring occasionally, until they start to soften.
- Add the sliced mushrooms to the skillet and continue to cook for another 5-7 minutes, until the mushrooms are browned and the leeks are caramelized.
- Stir in the minced garlic and thyme, cooking for an additional minute until fragrant.
- Lower the heat and pour in the heavy cream, stirring to combine. Allow it to simmer for 2-3 minutes until slightly thickened.
- Add the cooked pasta to the skillet, tossing to coat in the creamy mixture. If the sauce is too thick, gradually add reserved pasta water until desired consistency is reached.
- Remove from heat and stir in the grated Gruyere cheese until melted and creamy. Season with salt and pepper to taste.
- Serve immediately, garnished with fresh parsley.
Notes
- For a vegetarian protein boost, add cooked chickpeas or white beans to the pasta.
- Swap Gruyere for another cheese like fontina or mozzarella for a different flavor profile.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 80mg