Caramelized Leek and Mushroom Gruyere Pasta (Print Version)
# Ingredients:
→ Main Ingredients
01 -
12 ounces pasta, such as fettuccine or linguine
02 -
2 tablespoons olive oil
03 -
2 medium leeks, white and light green parts only, thinly sliced
04 -
8 ounces cremini mushrooms, sliced
05 -
3 cloves garlic, minced
06 -
1/2 cup dry white cooking broth or vegetable stock
07 -
1/2 cup heavy cream
08 -
1 cup shredded Gruyere cheese
09 -
1/4 teaspoon freshly ground black pepper
10 -
Salt, to taste
→ Optional Ingredients
11 -
1/4 cup chopped fresh parsley for garnish
# Instructions:
01 -
Boil a large pot of salted water and cook the pasta according to the package instructions until al dente. Reserve 1/2 cup of the pasta water before draining.
02 -
In a large skillet, heat the olive oil over medium heat.
03 -
Add the sliced leeks to the skillet and cook for 6-8 minutes, stirring occasionally, until they are soft and golden.
04 -
Stir in the mushrooms and cook for another 5-7 minutes until tender and slightly browned.
05 -
Add the minced garlic to the skillet and sauté for 1 minute until fragrant.
06 -
Pour in the white cooking broth and stir, scraping up any browned bits from the bottom of the skillet. Let it simmer for 2 minutes.
07 -
Stir in the heavy cream, reducing the heat to low, and let the mixture simmer for 3-4 minutes until slightly thickened.
08 -
Gradually stir in the Gruyere cheese, allowing it to melt completely into the sauce. Season with salt and pepper to taste.
09 -
Toss the cooked pasta in the skillet with the sauce, adding the reserved pasta water as needed to achieve your desired consistency.
10 -
Sprinkle with chopped parsley, if desired, and serve immediately.