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Leek and Mushroom Gruyere Pasta

A close-up of creamy Leek and Mushroom Gruyere Pasta, garnished with fresh parsley.
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A cozy vegetarian pasta dish featuring caramelized leeks, sautéed mushrooms, and creamy Gruyere cheese.

Ingredients

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  • 1 tablespoon olive oil
  • 2 leeks, white and light green parts only, thinly sliced
  • 8 ounces cremini mushrooms, sliced
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 8 ounces fettuccine
  • 1 1/2 cups heavy cream
  • 1 cup shredded Gruyere cheese
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons chopped fresh parsley

Instructions

  1. Heat olive oil in a large skillet over medium heat. Add leeks and cook until softened and lightly caramelized, about 8-10 minutes.
  2. Add mushrooms, garlic, thyme, pepper, and salt to the skillet. Cook until mushrooms are browned and tender, about 5-7 minutes.
  3. Meanwhile, cook fettuccine according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
  4. Reduce skillet heat to low. Pour in heavy cream and bring to a gentle simmer. Stir in Gruyere and Parmesan cheeses until melted and the sauce is smooth.
  5. Add drained fettuccine to the skillet with the sauce. Toss to coat. If the sauce is too thick, add a little reserved pasta water until desired consistency is reached.
  6. Stir in lemon juice and parsley. Serve immediately.

Notes

  • For a richer flavor, you can add a splash of white wine when cooking the mushrooms.
  • Ensure your leeks are thoroughly washed to remove any grit.
  • This dish pairs well with a simple side salad.

Nutrition

Find it online: https://delicerecipe.com/leek-and-mushroom-gruyere-pasta/