Description
Leek and Mushroom Gruyere Pasta is a creamy, comforting dish that perfectly combines tender pasta with earthy mushrooms and sweet leeks. Bathed in a luxurious Gruyere cheese sauce, this recipe transforms simple ingredients into an indulgent meal that’s ideal for chilly evenings or gatherings. Each bite promises a delightful burst of flavor, making it a favorite for any occasion.
Ingredients
Scale
- 8 oz fettuccine or penne pasta
- 2 medium leeks, sliced
- 8 oz fresh cremini mushrooms, chopped
- 1 cup Gruyere cheese, grated
- 1 cup heavy cream
- 3 cloves garlic, minced
- 2 tbsp butter
- Salt & pepper to taste
Instructions
- Prepare your ingredients by slicing the leeks, chopping the mushrooms, and mincing the garlic.
- Cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water before draining.
- In a large skillet over medium heat, melt the butter. Sauté the leeks for about 5 minutes until soft; add mushrooms and cook until browned.
- Pour in heavy cream and stir well. Gradually add Gruyere cheese while stirring until melted and smooth. Adjust consistency with reserved pasta water if needed.
- Add cooked pasta to the skillet and toss everything together until well coated.
- Serve warm, garnished with additional grated Gruyere if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 520
- Sugar: 3g
- Sodium: 450mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 85mg