Ingredients
Scale
- 12 ounces dried pasta (fettuccine or rigatoni)
- 2 large leeks, white and light green parts only, thinly sliced
- 8 ounces cremini mushrooms, sliced
- 1 cup freshly shredded Gruyère cheese
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1/2 cup vegetable broth or dry white grape juice with vinegar
- 1 teaspoon dried thyme
Instructions
- Step 1: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve 1 cup of the starchy pasta water before draining the pasta.
- Step 2: While the pasta cooks, melt the butter and olive oil in a large, deep skillet over medium-low heat. Add the sliced leeks and a pinch of salt. Cook slowly, stirring occasionally, for 10-15 minutes until the leeks are deeply softened and lightly caramelized (golden brown).
- Step 3: Increase the heat to medium. Add the sliced mushrooms and dried thyme to the skillet. Cook for 5-7 minutes until the mushrooms have released their moisture and browned slightly. Deglaze the pan by pouring in the vegetable broth or grape juice with vinegar, scraping up any browned bits, and letting the liquid reduce by half.
- Step 4: Add the drained pasta directly to the skillet with the leek and mushroom mixture. Toss to coat evenly.
- Step 5: Remove the skillet from the heat. Gradually sprinkle in the shredded Gruyère cheese, tossing continuously to melt it into the sauce. Add reserved pasta water 1/4 cup at a time until a creamy, emulsified sauce is formed that coats the pasta. Serve immediately, adjusting seasoning with salt and pepper as needed.
Notes
- Store leftovers in an airtight container for up to 3 days, but for the best texture, save a small amount of reserved pasta water separately to help re-emulsify the sauce when you reheat it.
- Gently reheat leftovers in a non-stick skillet over very low heat, adding a splash of milk or reserved cooking liquid while stirring to prevent the Gruyère from seizing and to restore the creamy texture.
- For an elevated finish, top each bowl with a grind of fresh black pepper and a scattering of toasted hazelnuts or walnuts to provide textural contrast and warm depth.
- Ensure you wash the sliced leeks thoroughly by soaking them briefly in cold water before cooking, as the slow 10–15 minute caramelization is essential for developing the deep, savory sweetness required for the final sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American