Description
A cozy, elegant pasta built from slowly sweetened leeks, browned mushrooms, and creamy Gruyère — tossed with pasta for a silky, savory supper that feels special but is easy to pull together.
Ingredients
Scale
- 12 oz pasta (fettuccine or penne)
- 2 tbsp olive oil
- 2 large leeks, white and pale-green portions, thinly sliced
- 12 oz mushrooms (cremini or button), sliced
- 3 garlic cloves, finely minced
- 1 tbsp unsalted butter
- 1/2 cup dry white wine
- 1 cup heavy cream
- 1 cup shredded Gruyère cheese
- 1/2 tsp dried or fresh thyme
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until just al dente. Scoop out and save 1/2 cup of the starchy cooking water, then drain the pasta.
- Warm the olive oil in a roomy skillet over medium heat. Add the sliced leeks and a pinch of salt; cook gently, stirring occasionally, until they’re soft and starting to color, about 10–12 minutes.
- Push the leeks to the side, add the butter, then spread the mushrooms in the pan. Let them brown without crowding the skillet — stir occasionally until they’ve released their liquid and turned golden (about 5–7 minutes).
- Mix in the garlic and thyme and cook briefly until fragrant, around 30–60 seconds.
- Pour in the white wine to deglaze the pan, scraping up any browned bits; let the wine reduce by about half.
- Lower the heat, stir in the cream, and bring the mixture to a gentle simmer. Remove from higher heat and add the Gruyère in batches, stirring until the cheese melts into a smooth sauce.
- Add the drained pasta to the skillet and toss to coat, using reserved pasta water a little at a time to achieve a glossy, clingy sauce.
- Season with salt and pepper to taste, finish with chopped parsley, and serve immediately.
Notes
- Thoroughly wash leeks: split them and rinse between layers to remove trapped grit.
- For more complexity, try a combination of wild mushrooms.
- Reheat leftovers gently in a skillet over low heat with a splash of milk or broth to restore creaminess.
- If you skip wine, substitute with an equal amount of broth and a splash of lemon for brightness.
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 6g
- Sodium: 420mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 80mg