Ingredients
Scale
- 12 oz pasta (of your choice, I love using fettuccine)
- 2 tablespoons olive oil
- 2 cups leeks (sliced, white and light green parts only)
- 3 cups mushrooms (sliced, cremini or button)
- 3 cloves garlic (minced)
- 1 cup heavy cream
- 1 cup Gruyere cheese (grated)
- Salt and pepper (to taste)
- Fresh parsley (chopped, for garnish)
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the leeks and cook, stirring occasionally, until they are soft and translucent, about 5 minutes.
- Add the mushrooms to the skillet and cook until they are browned and have released their moisture, about 6-8 minutes.
- Stir in the garlic and cook for another minute until fragrant.
- Pour in the heavy cream, stirring to combine. Allow the mixture to simmer gently for 2-3 minutes.
- Add the Gruyere cheese, stirring until melted and the sauce is smooth and creamy. Season with salt and pepper.
- Toss the cooked pasta into the skillet, ensuring each strand is well coated with the sauce.
- Serve immediately, garnished with fresh parsley.
- Prep Time: 10
- Cook Time: 20