Ingredients

12 ounces pasta (such as fettuccine or linguine)

2 tablespoons olive oil

2 large leeks, white and light green parts only, thinly sliced

8 ounces cremini or button mushrooms, cleaned and sliced

1 tablespoon unsalted butter

3 cloves garlic, minced

1/2 cup heavy cream

1/2 cup chicken or vegetable broth

1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)

1 cup grated Gruyere cheese

Salt and freshly ground black pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions

Step 1: Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.

Step 2: In a large skillet over medium heat, add the olive oil. Once hot, add the sliced leeks with a pinch of salt. Cook, stirring occasionally, until the leeks are soft and starting to caramelize, about 10-12 minutes.

Step 3: Add the sliced mushrooms to the skillet with the leeks. Cook until the mushrooms are browned and tender, about 5-7 minutes. Stir occasionally to ensure even cooking.

Step 4: Push the leeks and mushrooms to one side of the skillet and add the butter and garlic to the cleared space. Cook the garlic until fragrant, about 1 minute, then mix everything together.

Step 5: Pour in the heavy cream and chicken or vegetable broth, followed by the thyme. Bring the mixture to a simmer, letting it cook and reduce slightly for about 3-4 minutes.

Step 6: Reduce the heat to low, add the grated Gruyere cheese, and stir until melted and smooth. If the sauce is too thick, use some of the reserved pasta water to thin it out to your desired consistency.

Step 7: Add the cooked pasta to the skillet, tossing to coat it thoroughly with the sauce. Season with salt and freshly ground black pepper to taste.

Step 8: Serve immediately, garnished with freshly chopped parsley.

Tips & Variations

For a vegetarian version, use vegetable broth instead of chicken broth.

Swap Gruyere for Parmesan if you prefer a sharper cheese flavor.

Add a pinch of red pepper flakes for a subtle spicy kick.

Use whole wheat or gluten-free pasta to suit dietary needs.

To deepen the flavor, deglaze the pan with a splash of white wine before adding the cream.

FAQs

Can I prepare the caramelized leeks and mushrooms ahead of time?

Yes, you can cook the leeks and mushrooms a day ahead and store them in the refrigerator. Just reheat gently before combining with the sauce and pasta.