Ingredients
Scale
- 1 pound Rigatoni or Penne pasta
- 2 large leeks (white and light green parts only), thinly sliced
- 8 ounces Cremini mushrooms, sliced
- 4 tablespoons unsalted butter
- 1 cup freshly grated Gruyère cheese
- 3 cloves garlic, minced
- 1/2 cup heavy cream
- 1/2 teaspoon fresh thyme leaves
Instructions
- Step 1: Cook the pasta according to package directions in salted water, reserving 1 cup of the starchy cooking water before draining completely.
- Step 2: In a large, deep skillet or Dutch oven, melt the butter over medium-low heat. Add the sliced leeks and cook slowly for 15-20 minutes, stirring occasionally, until they are deeply softened, tender, and caramelized.
- Step 3: Increase the heat to medium. Add the sliced mushrooms to the leeks and cook until they release their moisture and brown, about 7 minutes. Stir in the minced garlic and thyme, cooking for 1 minute until fragrant.
- Step 4: Pour in the heavy cream and 1/4 cup of the reserved pasta water. Bring the mixture to a gentle simmer, seasoning generously with salt and black pepper, and cook for 3 minutes until the sauce slightly thickens.
- Step 5: Add the drained pasta and the grated Gruyère cheese to the skillet. Toss continuously for 2-3 minutes until the cheese is fully melted and coats the pasta, adding more reserved pasta water as needed to achieve a smooth, creamy sauce consistency.
Notes
- The key flavor element is the sweetness from the leeks—ensure you cook them low and slow for the full 15-20 minutes until they achieve a deep, jammy caramel color before adding the mushrooms.
- Store leftovers tightly sealed in the fridge for up to 3 days, but remember creamy pasta sauces are best enjoyed fresh as the texture changes quickly upon cooling.
- To restore the smooth, creamy texture when reheating leftovers, use the stovetop on low heat and incorporate a tablespoon of milk or cream to loosen the sauce.
- This rich pasta loves a vibrant contrast; serve it alongside a crisp, peppery arugula salad simply dressed with fresh lemon juice and good quality extra virgin olive oil.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American