Description
This creamy leek and mushroom pasta is proof that you don’t need a long ingredient list to create a restaurant-worthy dinner. Sweet caramelized leeks, earthy mushrooms, and nutty gruyère come together in a rich sauce that clings perfectly to strands of fettuccine. It’s cozy, comforting, and an absolute win for vegetarians and pasta-lovers alike.
Ingredients
Scale
- 2 tablespoons olive oil
- 3 tablespoons butter, divided
- 3 medium leeks, dark green tops removed, halved lengthwise, and thinly sliced
- ½ teaspoon salt
- ½ teaspoon sugar
- ⅓ cup sherry wine
- 8 ounces oyster mushrooms (or your favorite variety)
- 4 garlic cloves, minced
- 2 fresh sage leaves
- ¾ cup heavy cream
- 1 tablespoon balsamic vinegar
- 1 teaspoon lemon zest
- 1 pound fettuccine
- 1 cup pasta cooking water (reserved)
- ½ cup grated gruyère cheese
- 1 teaspoon freshly ground black pepper
- ¼ cup toasted pine nuts, for garnish
Instructions
- Caramelize the leeks.
- In a wide skillet, warm the olive oil with 2 tablespoons of butter over medium heat. Add the leeks, salt, and sugar. Cook slowly, stirring now and then, until the leeks are soft, jammy, and golden—about 20 minutes. If the pan gets dry, splash in a little water.
- Deglaze with wine.
- Pour in the sherry and let it simmer until the liquid cooks down and the leeks are glossy. Transfer the leeks to a bowl and set aside.
- Brown the mushrooms.
- Add the last tablespoon of butter to the same pan. Spread the mushrooms in a single layer and let them sear undisturbed for 3–4 minutes. Flip and cook the other side until nicely browned. Season with a pinch of salt and pepper.
- Build the sauce.
- Stir in garlic and sage, cooking for about a minute until fragrant. Return the leeks to the pan. Pour in the cream, balsamic vinegar, and lemon zest. Simmer for 2–3 minutes, stirring until the sauce thickens slightly. Taste and adjust seasoning.
- Cook the pasta.
- Meanwhile, boil the fettuccine until al dente. Reserve about a cup of the starchy pasta water before draining.
- Combine everything.
- Add the hot pasta directly into the sauce along with the reserved water, gruyère, and black pepper. Toss well until the cheese melts and the noodles are coated in a silky sauce. Simmer for another minute or two if needed.
- Serve.
- Divide into bowls and sprinkle with toasted pine nuts for a buttery crunch. Serve right away.
Notes
- Oyster mushrooms add a delicate flavor, but you can swap them for cremini, button, chanterelles, or even a mix.
- Making it ahead? Cook the sauce through step 4, then refrigerate. Reheat gently before tossing with fresh pasta and cheese.
- Save a little extra pasta water—it works like magic to loosen the sauce if it gets too thick.