Ingredients
Scale
- 12 ounces of pasta (your choice)
- 1 cup of Gruyere cheese, grated
- 2 large leeks, cleaned and sliced
- 8 ounces of mushrooms, sliced (any variety works)
- 3 tablespoons of olive oil
- 2 cloves of garlic, minced
- 1 cup of heavy cream
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- Cook the pasta in salted boiling water until al dente, then drain.
- In a skillet, heat olive oil and caramelize the leeks for 10 minutes.
- Add mushrooms to the skillet and sauté for 5 minutes.
- Stir in minced garlic and cook for 1 minute.
- Pour in heavy cream, bring to a simmer, and add Gruyere cheese until melted.
- Toss the pasta with the sauce, adding pasta water if needed.
- Serve hot, garnished with fresh parsley.
Notes
- Feel free to use any pasta type you prefer.
- This dish can be made vegetarian by ensuring the cheese is rennet-free.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 625
- Sugar: 2g
- Sodium: 600mg
- Fat: 36g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 100mg