Description
A rich and creamy pasta dish featuring caramelized leeks and sautéed mushrooms enveloped in a Gruyere cheese sauce.
Ingredients
Scale
- 12 oz fettuccine pasta
- 2 large leeks (white and light green parts only), thinly sliced
- 10 oz cremini mushrooms, sliced
- 5 oz shiitake mushrooms, sliced
- 1 cup Gruyere cheese, shredded
- 1 cup heavy cream
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper (or to taste)
- 2 tablespoons chopped fresh parsley
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Slice the leeks thoroughly and rinse them to remove any grit. Pat dry.
- Heat the olive oil and butter in a large skillet over medium heat. Add leeks with a pinch of salt and caramelize for 15–20 minutes until golden.
- Add the sliced mushrooms, increase heat, and allow to brown for 2–3 minutes. Stir and sauté until cooked, approximately 8–10 minutes. Add minced garlic during the last minute.
- Pour in the heavy cream and reduce the heat. Let simmer for 3–5 minutes before stirring in the shredded Gruyere. Season with salt and pepper.
- Cook fettuccine in salted boiling water until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water, then drain.
- Toss drained pasta with the creamy sauce. If too thick, add reserved pasta water. Stir in parsley and optional Parmesan cheese.
- Serve hot, garnished with extra parsley and black pepper.
Notes
For a complete meal, pair with a crisp salad and garlic bread. You can customize the dish by adding fresh herbs or different types of mushrooms.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 4g
- Sodium: 600mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 80mg