Creamy Mushroom Gruyere Pasta
A comforting and rich pasta dish made with creamy Gruyere cheese, earthy mushrooms, and tender leeks, perfect for a cozy meal.
Ingredients
Pasta
- 12 oz Pasta (Fettuccine or Linguine) Fettuccine works best for holding creamy sauces.
Vegetables
- 2 large Leeks (sliced; use only white and light green parts) Clean thoroughly to avoid sandy texture.
- 8 oz Mushrooms (Cremini or Button, sliced) Cremini is preferred for added flavor.
- 2 cloves Garlic (minced) Enhances flavor dramatically.
Sauce
- 1.5 cups Gruyere Cheese (shredded) Shred your own for best results.
- 0.5 cups Heavy Cream Can substitute with half and half for lighter version.
- 2 tablespoons Unsalted Butter Enhances flavor of the sauce.
- 2 tablespoons Olive Oil For sautéing.
- Salt to taste Salt Always taste while cooking.
- Freshly Ground Black Pepper to taste Freshly Ground Black Pepper Adjust according to preference.
Garnish
- to taste Fresh Parsley (chopped, optional) For garnish.
Instructions
Cooking the Pasta
- Boil a large pot of salted water.
- Cook pasta until al dente, about 8-10 minutes.
Making the Sauce
- Heat butter and olive oil in a large skillet over medium heat.
- Add sliced leeks and cook until tender, about 4-5 minutes.
- Toss in sliced mushrooms and garlic; sauté until golden.
- Combine drained pasta into the skillet.
- Pour in heavy cream and Gruyere cheese, stir until creamy.
- Adjust seasoning with salt and pepper to taste.
Serving
- Serve garnished with fresh parsley if desired.
Notes
Leftovers can be stored in an airtight container in the fridge for up to three days. Reheat with a splash of cream or milk to keep it creamy. Can pre-cook the sauce a day ahead for convenience.
Nutrition
Serving: 1gCalories: 500kcalCarbohydrates: 50gProtein: 18gFat: 25gSaturated Fat: 12gSodium: 800mgFiber: 3gSugar: 3g
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