Description
A delightful dish that combines rich flavors and creamy textures with caramelized leeks, earthy mushrooms, and nutty Gruyere cheese.
Ingredients
Scale
- 300 grams of fresh pasta (or about 10.5 oz)
- 2 medium leeks, cleaned and sliced
- 250 grams of mushrooms, sliced (preferably cremini or button mushrooms)
- 150 grams of Gruyere cheese, grated (or about 5.3 oz)
- 2 cloves of garlic, minced
- 2 tablespoons of butter
- 200 ml of heavy cream (or about ¾ cup)
- Black pepper, to taste
- Fresh thyme, a handful, plus extra for garnish
- Salt, to taste
Instructions
- Start by boiling a large pot of salted water. Add the fresh pasta and cook according to package instructions, usually about 2-3 minutes. Drain and set aside, reserving a bit of pasta water.
- In a large skillet, melt 1 tablespoon of butter over medium heat. Add the sliced leeks and a pinch of salt. Cook, stirring occasionally, until the leeks are soft and caramelized, about 10-12 minutes. Remove the leeks from the skillet and set aside.
- In the same skillet, add the remaining tablespoon of butter. Once melted, add the sliced mushrooms and cook until they are browned and tender, about 5-7 minutes. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Return the caramelized leeks to the skillet with the mushrooms. Pour in the heavy cream and stir to combine. Allow the mixture to simmer for a few minutes, letting the sauce thicken slightly. If the sauce becomes too thick, add a little reserved pasta water to reach your desired consistency.
- Stir in the grated Gruyere cheese until melted and incorporated into the sauce. Season with black pepper and salt to taste.
- Add the cooked pasta to the skillet and gently toss to coat the pasta evenly with the sauce. If needed, add more reserved pasta water to help the sauce adhere to the pasta.
- Plate the pasta elegantly, twirling it into nests if desired. Garnish with a sprinkle of fresh thyme and additional black pepper. Serve immediately while hot and creamy.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, warm in a skillet over low heat, adding a splash of water or broth to loosen the sauce.
- For freezing, place in a freezer-safe container and it can be frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 80mg
Keywords: pasta, caramelized leeks, mushrooms, Gruyere cheese, creamy pasta