Ingredients
Scale
- 400g of your favorite pasta (penne, fettuccine, or fusilli)
- 2 large leeks, cleaned and sliced thinly
- 200g fresh mushrooms, sliced
- 150g Gruyere cheese, grated
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 cup heavy cream or crème fraîche
- Salt and freshly ground black pepper, to taste
- Fresh thyme or parsley for garnish
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced leeks and cook until softened, about 5 minutes.
- Add the sliced mushrooms and cook until browned, about 7 minutes. Stir in minced garlic and cook for another minute.
- Pour in the heavy cream or crème fraîche and simmer gently for 2-3 minutes. Gradually add grated Gruyere cheese, stirring continuously until melted and smooth. Season with salt and black pepper.
- Add the cooked pasta to the skillet with the sauce and vegetables. Toss carefully to coat the pasta evenly. Garnish with fresh thyme or parsley before serving.
Notes
- Use your favorite pasta shape for variety.
- For extra flavor, add a sprinkle of nutmeg or red pepper flakes to the sauce.
- This dish can be prepared ahead and reheated gently, adding a splash of cream if needed to restore creaminess.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: French-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 620 Kcal
- Sugar: 4g
- Sodium: 620mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 85mg
