Leek Mushroom Pasta (Print-Friendly Version)
A smooth pasta with mushrooms, caramelized leeks, and melted Gruyere cheese in a tasty sauce.
# Ingredients List:
→ Pasta
01 -
340 g linguine or fettuccine
→ Vegetables
02 -
3 garlic cloves, chopped
03 -
225 g cremini mushrooms, cut into slices
04 -
60 g fresh parsley, chopped (you can skip this)
05 -
2 medium leeks, sliced thin (just the white and pale green parts)
→ Liquids
06 -
120 ml heavy cream
07 -
30 ml olive oil
08 -
120 ml dry white broth or veggie stock
→ Dairy
09 -
100 g shredded Gruyere cheese
→ Seasonings
10 -
Salt as needed
11 -
A pinch of freshly ground black pepper (about 1/4 tsp)
# Detailed Cooking Steps:
01 -
Sprinkle some chopped parsley on top if you want and serve right away.
02 -
Add the cooked pasta into the pan with the sauce. Pour in reserved pasta water bit by bit until it’s just right.
03 -
Slowly add the shredded Gruyere and stir until it’s all melted and smooth. Taste and add salt and pepper to your liking.
04 -
Turn the heat down, pour in the cream, and let it bubble gently for 3 to 4 minutes until it thickens a bit.
05 -
Pour in the white broth and scrape the pan bottom to lift all those tasty bits. Let it simmer for 2 minutes.
06 -
Add the garlic to the pan and stir it around for about a minute until you can smell it.
07 -
Put the sliced mushrooms in the pan and cook for 5 to 7 minutes till they’re soft and have a light brown color.
08 -
Heat olive oil on medium in a big pan. Toss in the leeks and cook them for 6 to 8 minutes, stirring now and then until they’re soft and golden.
09 -
Follow the pasta package directions and cook till it’s firm to bite. Before draining, save about 120 ml of the pasta water.
# Helpful Hints:
01 -
If you want something lighter, swap cream for half-and-half. Gruyere can be swapped for Parmesan or Fontina. Throw in some red pepper flakes if you like a little kick.