Description
Indulge in the rich flavors of caramelized leeks, earthy mushrooms, and creamy gruyere cheese in this decadent pasta dish. Topped with toasted pine nuts for a delightful crunch, this recipe is a must-try for pasta lovers.
Ingredients
Units
Scale
Main Ingredients:
- 2 tablespoons olive oil
- 3 tablespoons butter, divided
- 3 medium leeks, sliced
- 1/2 teaspoon salt
- 1/2 teaspoon granulated sugar
- 1/3 cup sherry wine
- 8 ounces oyster mushrooms
- 4 garlic cloves, minced
- 2 sage leaves
- 3/4 cup heavy cream
- 1 tablespoon balsamic vinegar
- 1 teaspoon lemon zest
- 1 lb fettuccine
- 1 cup reserved pasta water
- 1/2 cup grated gruyere
- 1 teaspoon black pepper
- 1/4 cup toasted pine nuts
Instructions
- Caramelize Leeks: Heat olive oil and 1 tablespoon butter, add leeks, salt, and sugar, cook until caramelized. Deglaze with sherry wine.
- Sauté Mushrooms: Add mushrooms, garlic, and sage, cook until mushrooms are tender.
- Make Sauce: Stir in cream, balsamic vinegar, and lemon zest. Simmer until thickened.
- Cook Pasta: Cook fettuccine according to package instructions.
- Combine and Serve: Toss pasta with sauce, adding pasta water as needed. Stir in gruyere. Serve topped with black pepper and pine nuts.
Notes
- You can substitute oyster mushrooms with any other variety you prefer.
- Feel free to adjust the amount of cream for a lighter dish.
- For a vegetarian version, use vegetable broth instead of sherry wine.
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 35 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 80 mg