Leek and Mushroom Pasta (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 cup Gruyere cheese, shredded
02 -
2 cloves garlic, chopped finely
03 -
8 oz cremini mushrooms, sliced thin
04 -
1/4 tsp ground black pepper
05 -
2 tablespoons olive oil
06 -
2 medium leeks, white/light green parts, sliced thin
07 -
12 oz fettuccine or linguine pasta
08 -
1/2 cup veggie stock or dry white broth
09 -
1/2 cup rich cream
10 -
Salt to your liking
→ Optional Ingredients
11 -
1/4 cup parsley, freshly chopped (for topping)
# Instructions:
01 -
Cook your pasta until it's firm but not hard, in salted boiling water. Save half a cup of that water before draining everything.
02 -
Get a skillet and heat olive oil on a medium flame.
03 -
Toss the leeks into the pan and sauté them until they're soft and golden, about 6-8 minutes.
04 -
Add the mushrooms to the leeks, cooking for 5-7 minutes, stirring occasionally until they're tender and lightly browned.
05 -
Toss the garlic into the skillet and stir it for 60 seconds until you catch that lovely garlicky aroma.
06 -
Pour broth into the skillet and use your spoon to scrape up the browned bits while letting the liquid bubble for a couple of minutes.
07 -
Turn down the heat and slowly stir in the cream, letting it bubble for 3 or 4 minutes to thicken slightly.
08 -
Sprinkle in Gruyere little by little as you stir, letting it smoothly melt into the sauce. Add some salt and pepper if you think it needs it.
09 -
Dump the cooked pasta into the skillet and mix it well with the sauce. Add a splash of the pasta water to loosen it up if it feels too thick.
10 -
Finish with a sprinkle of fresh parsley (if you're using it) and bring it straight to the table.