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Creamy Mushroom Gruyere Pasta

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A comforting dish that captures the heartiness of pasta with rich flavors of sautéed mushrooms and melty Gruyere cheese.

Ingredients

  • 12 oz Pasta (fettuccine or linguine)
  • 2 large Leeks (sliced; use only white and light green parts)
  • 8 oz Mushrooms (cremini or button; sliced)
  • 2 cloves Garlic (minced)
  • 1.5 cups Gruyere Cheese (shredded)
  • 0.5 cups Heavy Cream
  • 2 tablespoons Unsalted Butter
  • 2 tablespoons Olive Oil
  • Salt and Freshly Ground Black Pepper (to taste)
  • Fresh Parsley (chopped for garnish; optional)

Instructions

  1. Cook the Pasta: In a large pot of salted boiling water, cook the fettuccine or linguine according to package instructions until al dente. Drain and set aside, reserving 1 cup of pasta water.
  2. Sauté the Leeks and Garlic: In a large skillet, heat the olive oil and butter over medium heat. Add the sliced leeks and sauté for about 3-4 minutes until softened. Add the minced garlic and continue to cook for an additional 1 minute until fragrant.
  3. Add the Mushrooms: Stir in the sliced mushrooms and cook until they are tender and have released their moisture, about 5-7 minutes. Season with salt and freshly ground black pepper to taste.
  4. Prepare the Creamy Sauce: Lower the heat and pour in the heavy cream, stirring to combine. Gradually add the shredded Gruyere cheese, stirring until it melts and forms a creamy sauce. If the sauce is too thick, add a little reserved pasta water to reach your desired consistency.
  5. Combine Pasta and Sauce: Add the cooked pasta to the skillet and toss to coat in the creamy sauce. Adjust seasoning with salt and pepper as needed.
  6. Serve: Serve warm, garnished with chopped fresh parsley if desired.

Notes

Don’t overcook the pasta. Choose quality cheese for enhanced flavor. Keep the heat medium to low when adding cream and cheese.

Find it online: https://www.chickenclassic.com/creamy-mushroom-gruyere-pasta/