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A warm, comforting, and creamy pasta dish featuring caramelized leeks, browned mushrooms, and a luscious Gruyere cheese cream sauce, served with fettuccine or linguine. Serves 4.

  • Total Time: 40 minutes
  • Yield: 4 generous servings 1x

Ingredients

Scale
  • 12 oz (340 g) pasta (fettuccine or linguine recommended)
  • 2 large leeks, sliced (white and light green parts only)
  • 8 oz (225 g) cremini or button mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 ½ cups (150 g) Gruyere cheese, shredded
  • ½ cup (120 ml) heavy cream
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Fresh parsley, chopped for garnish (optional)

Instructions

  1. Heat a large pot of salted water to a rolling boil.
  2. Add 12 oz pasta and cook until just al dente (about 8–10 minutes); reserve ½ cup pasta water, then drain and set pasta aside.
  3. In a large skillet over medium heat, melt 2 tablespoons unsalted butter and warm 2 tablespoons olive oil.
  4. Add sliced leeks to the skillet and cook gently, stirring often, 12–15 minutes until golden and caramelized.
  5. Add 8 oz sliced mushrooms and cook 6–8 minutes, stirring occasionally, until softened and browned.
  6. Stir in 2 minced garlic cloves and cook about 1 minute until fragrant.
  7. Reduce heat to low and pour in ½ cup heavy cream; add half of the shredded Gruyere and stir until melted into a smooth sauce.
  8. Add cooked pasta to the skillet and toss gently to combine with the sauce.
  9. If sauce is too thick, stir in reserved pasta water a little at a time until sauce reaches a silky consistency.
  10. Sprinkle remaining Gruyere cheese, season with salt and freshly ground black pepper to taste, and toss until evenly coated.

Notes

Caramelize leeks slowly and thoroughly to bring out their natural sweetness for best flavor., Reserve pasta water to adjust sauce consistency; the starch helps create a smooth sauce., Use freshly grated Gruyere cheese for optimal melting and creaminess over pre-shredded varieties., Brown mushrooms well without overcrowding the pan to avoid steaming, which leads to a mushy texture., Season to taste near the end of cooking to enhance flavors., For variations, add grilled chicken, shrimp, fresh spinach, peas, or nuts for texture., Leftovers can be stored in airtight containers in the fridge for up to 3 days or frozen for up to 2 months., Reheat gently on stovetop with a splash of cream or pasta water to preserve sauce texture.

  • Author: Ashley
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Cuisine: Italian-inspired

Nutrition

  • Serving Size: 1 serving
  • Calories: Approximately 550 kcal per serving
  • Fat: 20 g per serving
  • Carbohydrates: 65 g per serving
  • Protein: 20 g per serving