Description
A creamy, flavorful pasta dish combining caramelized leeks, earthy mushrooms, and nutty Gruyere cheese. Perfect for weeknight dinners or special occasions, this recipe delivers restaurant-quality flavors with ease.
Ingredients
Scale
For the Sauce:
- 2 tbsp olive oil
- 3 tbsp butter (divided)
- 3 medium leeks (halved, sliced thinly)
- ½ tsp salt
- ½ tsp granulated sugar
- ⅓ cup sherry wine
- 8 oz oyster mushrooms
- 4 cloves garlic, minced
- 2 sage leaves
- ¾ cup heavy cream
- 1 tbsp balsamic vinegar
- 1 tsp lemon zest
For the Pasta:
- 1 lb fettuccine
- 1 cup reserved pasta water
- ½ cup grated Gruyere cheese
- 1 tsp black pepper
- ¼ cup toasted pine nuts
Instructions
- Caramelize the Leeks:
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- Heat 2 tbsp olive oil and 2 tbsp butter in a sauté pan over medium heat.
- Add leeks, salt, and sugar. Cook for 20 minutes, stirring occasionally, until soft and golden brown. Set aside.
- Deglaze with Sherry Wine:
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- Pour sherry wine into the same pan, scraping up browned bits. Simmer until reduced by half. Set aside.
- Cook the Mushrooms:
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- Melt 1 tbsp butter in the pan over medium-high heat.
- Add mushrooms in a single layer, cook undisturbed for 4 minutes, then flip and season. Remove from the pan.
- Build the Sauce:
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- Add garlic and sage to the pan. Sauté for 1 minute.
- Return leeks to the pan and stir in heavy cream, balsamic vinegar, and lemon zest. Simmer for 2–3 minutes.
- Cook the Pasta:
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- Cook fettuccine in salted boiling water until al dente. Reserve 1 cup of pasta water.
- Combine Pasta and Sauce:
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- Toss pasta with the sauce, adding reserved pasta water as needed.
- Stir in Gruyere cheese until melted. Season with black pepper.
- Garnish and Serve:
Divide into bowls, garnish with toasted pine nuts and extra Gruyere, and serve immediately.
Notes
- Substitute sherry wine with dry white wine or broth.
- Swap Gruyere with Fontina, Comté, or Parmesan.
- Add proteins like chicken or shrimp for a heartier dish.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: ~1 bowl
- Calories: ~450
- Sugar: ~4g
- Sodium: ~600mg
- Fat: ~25g
- Saturated Fat: ~10g
- Unsaturated Fat: ~12g
- Trans Fat: ~0g
- Carbohydrates: ~45g
- Fiber: ~3g
- Protein: ~12g
- Cholesterol: ~60mg