Ingredients
Scale
- 8 ounces of pasta (fettuccine or penne works best)
- 2 large leeks, cleaned and sliced
- 8 ounces of mushrooms, sliced (preferably cremini or button)
- 1 tablespoon of olive oil
- 2 tablespoons of unsalted butter
- 1 cup of heavy cream
- 1 cup of grated Gruyere cheese
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Boil salted water and cook pasta until al dente, about 8-10 minutes.
- Heat olive oil and 1 tablespoon butter in a skillet, sauté leeks until golden brown, about 5-7 minutes.
- Add sliced mushrooms and cook until tender, about 5 minutes.
- Pour in heavy cream, let simmer for 2 minutes, then add Gruyere cheese until melted.
- Drain pasta and toss in the skillet with the sauce until well-coated.
- Serve hot, garnished with fresh parsley.
Notes
- For best flavor, do not rush the caramelization of the leeks.
- Adjust seasoning to taste before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian