Caramelized Leek and Mushroom Gruyere Pasta

A luxurious pasta dish featuring caramelized leeks, earthy mushrooms, and creamy Gruyère cheese, perfect for impressing guests.

Scale

Fusilli or Tagliatelle Pasta

2 Leeks, cleaned and sliced

8 oz Cremini or Shiitake Mushrooms, sliced

1 cup Gruyère Cheese, shredded

2 tbsp Olive Oil

2 cloves Garlic, minced

1 cup Heavy Cream

2 tsp Fresh Thyme, chopped

Salt and Pepper, to taste

Parmesan Cheese, for topping

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Gather and prepare all your ingredients: clean and slice the leeks, chop the mushrooms, and mince the garlic.
Heat olive oil in a skillet over medium heat. Add the leeks and sauté for about 5 minutes until tender and lightly golden.
Add the minced garlic and sliced mushrooms to the skillet and sauté on medium-high for another 7-10 minutes until browned and mushrooms release moisture.
Cook pasta in a large pot of salted boiling water until al dente. Reserve 1 cup of pasta water, then drain.
Return the drained pasta to the pot. Lower the heat, add the sautéed vegetables, and pour in the heavy cream. Stir to combine and incorporate the Gruyère cheese, heating until melted and smooth.
Season with salt, pepper, and fresh thyme. Serve hot, garnished with grated Parmesan cheese.

For a lighter version, substitute heavy cream with plant-based cream, or use whole wheat pasta for added fiber.