Description
Indulge in the comforting flavors of caramelized leeks and mushrooms paired with creamy Gruyère cheese in this delightful pasta dish. Perfect for cozy dinners or impressing guests, every bite is a warm embrace of rich, savory goodness. Easy to prepare and customizable, this recipe is sure to become a favorite in your kitchen.
Ingredients
Scale
- 8 oz fettuccine pasta
- 2 medium leeks, cleaned and sliced
- 8 oz cremini or shiitake mushrooms, sliced
- 1 cup Gruyère cheese, shredded
- 2 cloves garlic, minced
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large skillet over medium heat. Sauté sliced leeks until translucent, about 5 minutes.
- Add sliced mushrooms and minced garlic; cook until mushrooms are browned and tender.
- Season with salt and pepper; simmer for an additional minute.
- Boil water in a separate pot, cook fettuccine according to package instructions until al dente, then drain while reserving some pasta water.
- Combine cooked pasta with the sautéed vegetables in the skillet, adding reserved pasta water as needed for a silky sauce.
- Remove from heat and stir in shredded Gruyère until melted and creamy. Serve hot, garnished with fresh parsley.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 250g)
- Calories: 450
- Sugar: 3g
- Sodium: 620mg
- Fat: 19g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 35mg