Description
A creamy, comforting pasta dish with caramelized leeks, earthy mushrooms, and rich Gruyere cheese—perfect for a cozy evening in.
Ingredients
Scale
- 12 oz spaghetti or linguine
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 medium leeks (white and light green parts only), thinly sliced
- 10 oz cremini or button mushrooms, sliced
- 2 cloves garlic, minced
- 1/2 cup vegetable broth
- 3/4 cup heavy cream
- 1 cup grated Gruyere cheese
- Salt and freshly ground black pepper, to taste
- 1 teaspoon fresh thyme leaves (optional)
- Freshly grated Parmesan, for garnish
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve 1/2 cup of pasta water before draining.
- In a large skillet, heat the butter and olive oil over medium heat. Add the sliced leeks and cook for 8–10 minutes until soft and golden.
- Add the mushrooms and cook for another 6–8 minutes until browned and caramelized. Stir in the minced garlic and cook for 1 minute.
- Pour in the vegetable broth, scraping up any browned bits from the bottom of the pan. Simmer for 2 minutes.
- Reduce the heat to low, add the heavy cream, and stir in the Gruyere cheese until melted and smooth.
- Toss in the cooked pasta and mix until coated. Add a splash of reserved pasta water if the sauce is too thick.
- Season with salt, pepper, and thyme. Serve warm, topped with freshly grated Parmesan and extra thyme leaves if desired.
Notes
Cook the leeks and mushrooms slowly to bring out their sweetness and deep flavor. Avoid adding the cheese over high heat to keep the sauce smooth and creamy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 5g
- Sodium: 380mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 80mg
Keywords: caramelized leek, mushroom, gruyere pasta, creamy pasta, comfort food