Description
If you’re craving a bowl of pasta that feels comforting yet still a little refined, this creamy leek and mushroom creation is exactly what you need. Imagine tender leeks cooked until sweet and golden, mushrooms sautéed until deep and savory, and a silky Gruyere sauce wrapping itself around every strand of perfectly cooked pasta. It’s cozy, rich, and unbelievably satisfying — the kind of dish that turns an ordinary evening into something special without demanding hours in the kitchen.
Ingredients
Scale
- 12 ounces pasta (linguine, fettuccine, or your go-to shape)
- 2 tablespoons olive oil
- 2 medium leeks, thinly sliced (use the white and light green parts)
- 8 ounces cremini mushrooms, sliced
- 3 cloves garlic, minced
- 1/2 cup dry white cooking broth or vegetable stock
- 1/2 cup heavy cream
- 1 cup shredded Gruyere cheese
- 1/4 teaspoon freshly ground black pepper
- Salt to taste
- 1/4 cup chopped parsley (optional, for serving)
Instructions
- Cook the Pasta
- Bring a large pot of salted water to a boil. Add your pasta and cook until it reaches that ideal al dente texture. Before draining, scoop out about 1/2 cup of the starchy pasta water — you may need it later to adjust the sauce.
- Prepare the Vegetables
- Warm the olive oil in a wide skillet over medium heat.
- Add the sliced leeks and let them cook slowly for 6–8 minutes, stirring now and then until they soften and start turning golden.
- Toss in the mushrooms and continue cooking for another 5–7 minutes. They should brown slightly and release their moisture.
- Stir in the garlic and cook for about a minute, just until it becomes fragrant.
- Build the Sauce
- Pour the white cooking broth into the skillet to deglaze the bottom — scrape up all those flavorful browned bits. Let it simmer for a couple of minutes.
- Lower the heat and add the heavy cream. Allow the sauce to bubble gently for 3–4 minutes so it thickens slightly.
- Sprinkle in the shredded Gruyere and stir until it melts into a smooth, velvety sauce. Season with salt and black pepper to your liking.
- Bring It All Together
- Add the drained pasta directly into the skillet and toss until the noodles are coated in the cheesy leek-mushroom sauce. If it feels too thick, splash in a little of the reserved pasta water to loosen it.
- Top with parsley if you like — then serve right away while it’s hot and creamy.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
Nutrition
- Calories: 450 kcal
- Fat: 20 g
- Carbohydrates: 50 g
- Protein: 18 g